Indiviual salmon tarts

pastry dough

1 1/3 cups all purpose flour
½ cup shortening
½ tsp. Salt

cuts together flour, shortening, salt.
Add 3 to 4 tbsp. Ice cold water. Blend until dough forms a soft ball.

Filling

1 egg white, beaten
2 tbsp. Sweet butter
½ cups chopped green onions
1 can salmon, well drained
¼ tsp. Dried dill weed
3 egg yolks, beaten
1 cup sour cream
¼ tsp. Salt
¼ tsp. White pepper


roll out dough and cut into 3 – inch rounds. Press into tiny muffin pans or tart molds. Brush with egg white. Bake at 450f for 3 minutes until lightly brown.

In heated butter, saute ¼ cup of the green onions for 2 to 3 minutes. Stir in salmon. Heat 1 minute longer. Add dillweed. Set aside

in top of a double broiler, combine egg yoks, sour cream, white pepper and salt. Cook over simmering water for 15 minutes or until thickened.

Sprinkle some salmon mixture in to each pastry shell. Spoon custard over tops. Sprinkle with remaining green onions.

Bake at 350f for 8 minutes until set.
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