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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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for beverage tag. Ingredients:
olive oil, to grease |
3 sheets frozen ready-rolled shortcrust pastry, 3 sheets (25 x 25cm) |
1 (270 g) can corn kernels, drained |
100 g grape tomatoes, quartered |
1/2 red capsicum, deseeded, coarsely chopped |
3 green shallots, ends trimmed, thinly sliced |
40 g coarsely grated cheddar cheese |
1/4 teaspoon mexican chili powder (optional) |
6 eggs |
Directions:
1. Preheat oven to 180°C Brush six 185ml (3/4-cup) capacity Texas muffin pans with oil to lightly grease.
2. Using a saucer as a guide, cut six 14cm-diameter discs from the pastry. Line the muffin pans with pastry.
3. Combine the corn, tomato, capsicum, shallot and cheddar in a bowl. Season with salt, and chilli powder, if desired. Divide corn mixture among pastry cases. Make a well in the centre of the corn mixture.
4. Break an egg into each pastry case. Bake for 20 minutes. Set aside in the pan to cool slightly before serving.
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