Start to brown the beef in a heavy skillet over medium-high heat for 2-3 minutes; add onions, garlic, salt and pepper

Stir to combine; saute together, stirring frequently until onions are translucent and meat fully browned

Taste, adjust seasoning, as needed; set aside half until completely cooled

Pulverize porcini mushrooms in food processor; add to remaining half of filling

Stir in cream; adjust seasoning to taste

Store in air-tight labeled dated container and freeze or refrigerate until needed

Prepare work surface with mat or parchment, lightly floured; place sleeve on rolling pin

Roll out dough on lightly floured surface to 1/16th inch or 2 millimeters thickness; cut 24 large rounds and 12 small rounds or tart lids

Reroll dough as necessary to get 24 large rounds and 12 lids; cover with plastic and clean work surface

Carefully and loosely "fold" each of the 24 larger discs of pastry dough vertically, like a napkin, and place the pointed part down into the miniature pastry ring, letting the pastry lean on the sides of the ring

With the pointer finger of your strong hand, gently pat down into the bottom and centre of the mold into the dough, ensuring it is touching the bottom of the pan

Using your finger, pat the dough around the bottom of the mold and up onto the sides until you can see into the ring; then work to ensure the width of dough sides and bottom are even

Leave the overhang; set aside 12

With the remaining 12, at this point, use a table knife to cut off the dough hanging over the rim of the ring

Use your fingers to soften, smooth and manage the top edge of the rim of each tart to avoid a "cut open wound look"; ensure the rim edge of each open tart has a finished appeal by gently patting your fingers around it

Preheat oven to 375F; ensure rack is in middle of oven

Fill the 12 open tart shells set aside with overhanging pastry with as much room temperature filling as each can hold; press gently and fill to top, set aside

Dab a little water on bottom rim of pastry lid; place on top of filling, gently pushing to adhere to edge of pastry overlapping ring mold

Cut pastry away from ring mold with table knife, working to ensure that there is enough pastry to pinch the pastry lid to the pastry sides to have lid close tightly and attractively over filling

Brush each with egg yolk; place on parchment-covered cookie sheet

Place other 12 open miniature French Tart shells on another parchment covered cookie sheet Follow Blind Baking French Tart Shell Instructions here.

Bake filled miniature meat pies for 15-18 minutes until top is a little darker than golden brown; cool immediately

Remove rings; store in airtight, labeled and dated container until ready to serve with the open miniature French Tart shells

Thaw miniature pies overnight, or if baking frozen, add 10 minutes and cover with foil to avoid over-browning

Preheat oven to 400F; ensure rack is in middle of oven

Place parchment paper on cookie sheet with filled shells on it; reheat for 8-10 minutes, until hot

The open French Tart style miniature pies can be served at room temperature filled with piping hot filling garnished with fresh herbs and créme fraîche

Serve immediately!