Cheesy Corn Mini Pies
by:
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.
ingredients
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serves: 12
For the Pie Crust
1 cup refined flour,
1/3 cup vegetable shortening,
1/2 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
Servings Per Recipe: 12
Amount per Serving
Calories: 136
- Total Fat: 8.7 g
- Saturated Fat: 3.1 g
- Trans Fat: 0.8 g
- Cholesterol: 6.6 mg
- Sodium: 133.4 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 1 g
- Sugars: 1.3 g
- Protein: 1.8 g
preparation
1. 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.
2. 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.
3. 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.
4. Top them with the small dough discs and seal the edges. Brush the tops with melted butter (I forgot this step ).
5. Preheat the oven to 180oC. Bake for 25 minutes at 180oC.
6. Cool a bit on a wire rack and serve immediately.
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