Cheesy Corn Mini Pies
I was aiming to serve these for Sunday
evening tea but because of the truant electricity was not able to get it ready
in time. I had them in the oven and already baking for sometime when the
electricity went off. Was so excited at my first attempt at a pie, albeit mini.
Anyways when it was ready it came out quite
well encouraging me to try pies more often.
Here goes the recipe...
Ingredients
For
the Pie Crust
1 cup refined flour,
1/3 cup vegetable shortening,
½ tsp salt,
2 tbsp cold water
For
the Filling
1 cup sweet corn,
1 medium sized onion,
1 tbsp sliced black olives,
Salt to taste,
Crushed black pepper as required,
2 tbsp shredded cheddar cheese
2 tbsp butter
Method
Take the refined flour, salt, vegetable
shortening in a bowl and mix it together. Add the cold water and knead it till
it all holds together. Use a little more water if required but the resultant
dough shouldn’t be too soft. Keep this covered for some ten minutes.
Finely chop the onion. Heat about a tbsp of
butter in a pan and add the chopped onion. Once it is transclucent add the corn
and sprinkle a little water. Cook till it is half done. Switch off the heat and
add the salt, pepper, sliced olives and cheese. Mix well together.
Roll the dough into 6 small discs and 6
bigger discs. Take a muffin tray and lay the bigger dough discs in the cups of
the tray and gently press the sides to form dough cups. Divide the filling into
six portions and spoon in the filling into each of the dough cups.
Top them with the small dough discs and
seal the edges. Brush the tops with melted butter (I forgot this step :-( ).
Preheat the oven to 180oC. Bake
for 25 minutes at 180oC.
Cool a bit on a wire rack and serve
immediately.
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