Long Lost Mushroom Tartlets

A very good and dear friend made these for a party ...oh, about 30 years ago.  I have never eaten them since. Since we are now both retired, we are spending some wonderful quality time together.  Somehow the tartlets came up in a conversation.  She had "lost" the recipe.  I was cleaning my recipe books' bookcase and ran in to the very recipe she had given me and she had misplaced. So worth the effort!!!
2 c flour
1 c unsalted butter
1 t salt
1/2 c water
1 lb mushroom minced
4 cups cream
3 t dry white wine
1 t thyme
1/4 t salt
1/4 t pepper

Combine flour and salt on a pastry board or in a large bowl cut in butter to the size of small peas
make a well in the center and pour in half of the water.
Toss and cut in the water until well mixed.
Additional water may be added until dough holds together but do not knead dough
form into a cake, wrap in plastic, and chill.
Roll out and press into round.

Heat butter in a skillet, over a medium flame.
Add mushrooms. 
Saute until moisture evaporates.
Add cream and wine stir to combine.
Reduce moisture by half.
Remove from heat, set aside.
Add thyme-mix well.
Season to taste with salt and white pepper.
Reduce slightly, remove from heat, and cool.

With a teaspoon place a small amount of mushroom mixture into the center of each round
Fold over and press edge with fork

Bake @ 375 degrees for 10-12 minutes, crust is golden
Remove from oven and allow to cool briefly 
Serve at room temperature