Mini-Mushroom Tart Appetizers

I found this recipe in one of my mother's old cookbooks from a church in Hawaii. It is very good and versatile.

• Ready In: 32 mins
• Yields: 48 mini tarts

Ingredients

• 1  egg
• 1⁄4 cup  instant minced onion
• 1 (10 1/2ounce) can  condensed mushroom soup
• 1⁄2 cup monterey jack cheese (*I use Jack) or 1⁄2 cup swiss cheese, shredded (*I use Jack)
• 2  tablespoons parsley, minced
• 1⁄4 cup milk (*I use milk) or 1⁄4 cup dry sherry (*I use milk)
• 5  slices bacon
• 1  cup mushroom, chopped
• 2  pie crusts

Directions

1. Mix the egg, onion, soup, cheese, parsley and milk (or sherry).
2. Cook the bacon until crisp.
3. Crumble bacon and add to soup mixture.
4. Cook mushrooms in bacon fat until limp.
5. Add mushrooms to mixture.
6. On a lightly floured board, roll out the pie pastry.
7. Cut out circles using 1&1/2" cookie cutter or top of glass.
8. Grease mini muffin pan and line each muffin tin with pastry, pressing to fit.
9. Spoon mixture into each tart.
10. Bake uncovered at 400 degrees for 15-20 minutes or until edges of pastry are lightly brown.
11. ***This recipe can make 48 tarts, but usually I just make 24, and use the remainder of the filling to make a quiche type dish.
12. Put the other pie crust into a greased pie dish and pour the rest of mixture into it.
13. Bake uncovered at 375 degrees until edges of pastry are light brown.