lattice tartlets recipes

225 g/8 oz plain flour

pinch of salt

100 g/4 oz butter ormargarine

about 3 tablespoons cold water

Filling

50 g/2 oz butter or margarine 

25 g/l oz plain flour 

300 ml/1/2 pintmilk

salt and frechly ground black pepper

225 g/8 oz buttom mushrooms , thinly sliced

parsley sprigs to garnish

     Place the flour and salt in a bowl .Rub in the butter or margarine until the mixture resembles fine bread-crumbs.Sprinkle over the water and dtir lightly until the mixture begins to bind together to from a dough , adding a little more water if necessary .Knead very lightly .Roll out two-thirds of the patty tinsly.Cut out 16 round and use to line patty tins.Prick the pastry all over and chill for 20 minutes.
Melt the butter in a saucepan .Stir in the flour and cook gently for 1 minute.Gradualy add the milk stirring all the time.Bring the sauce slowly to the boil , add the mushrooms and seasonig and simmer gently for - minutes stirring occasionallyLeave the sauce to cool before using to fill the tartlets
Roll out the reserved pastry and cut it into thin strips.Lay these across the tartlets in a lattice pattern , dampening the edge to keep them in place .Place in a moderate the edge to keep them in place .Place in a moderate oven ( 180 c, 350 F , gas 4 ) for 25-30 minutes .
Serve at once , garnished with parsley.