Beef Tarts

The Village of Paisley has been celebrating Beef Fest since 1974 when the local Rotary Club decided to have a beef BBQ at the foundry in Willow Creek Park. It continues to be celebrated for the entire August Civic long weekend with beef BBQs, dances, live music, entertainment for the kids and of course, a big beef dinner.

Merchants and restaurant owners alike would find different ways to celebrate and join in on the festivities. One year, we came up with these delicious beef tarts. They were deemed the tastiest thing ever by a local radio personality.

• 20 unbaked tart shells (muffin tin size)
• 1 dab butter
• 1 large onion, chopped
• 2 cloves of fresh garlic
• 1 small stalk of celery including leaves, chopped small
• 2 lbs stewing beef cut into small pieces (1/2 inch)
• 12 fresh mushrooms, sliced
• 2 cups of water
• 3 tbsp white flour
• 1/4 cup beef bullion
• 1 tsp marjoram
• 1 tsp nutmeg
• 1/4 tsp teaspoon pepper
• 1/2 cup pecans, chopped

1. Sauté butter, onion, celery, and garlic until caramelized.
2. Add beef and mushrooms. Cook until meat browns with slightly crispy edges.
3. Fill a mason jar (with a tight-fitting lid) with water, flour and bullion.
4. Shake the jar contents vigorously until smooth looking. No lumps!
5. Pour jar contents over the meat mixture and bring to a boil.
6. Add spices and pecans.
7. Reduce heat and simmer for 20 minutes.
8. Remove from heat and fill tart shells.
9. Bake in a preheated oven at 350 for 25 minutes or until the crust is golden brown.
10. Garnish tarts with a slice of cheese and tomato wedge.

Makes 20 tarts