Mexican Egg Tarts

Name: Mexican Egg Tarts
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; 12 red capsicum, deseeded, coarsely chopped; 3 green shallots, ends trimmed, thinly sliced; 40 g coarsely grated cheddar cheese; 14 teaspoon Mexican chili powder (optional); 6 eggs

9 ingredients

10 steps

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
12 red capsicum, deseeded, coarsely chopped
3 green shallots, ends trimmed, thinly sliced
40 g coarsely grated cheddar cheese
14 teaspoon Mexican chili powder (optional)
6 eggs

Directions

1

Preheat oven to 180C 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.
3

Line the muffin pans with pastry.
4

Combine the corn, tomato, capsicum, shallot and cheddar in a bowl.
5

Season with salt, and chilli powder, if desired.
6

Divide corn mixture among pastry cases.
7

Make a well in the centre of the corn mixture.
8

Break an egg into each pastry case.
9

Bake for 20 minutes.
10

Set aside in the pan to cool slightly before serving.