Fry the mushrooms in the butter over a high heat, add the sherry and let it evaporate. Season, and mix with the wal-nuts, mace, breadcrumbs, lemon zest and juice. Roll out the pastry, and line some small tart tins. Place some of the mixture in each lined tart tin and top with a pastry lid. Brush with an egg yolk and water glaze if you wish, and bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 to 20 minutes. Serve hot or warm.
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