Ingredients
- 3 sheets frozen ready-rolled shortcrust pastry
- 4 eggs
- 1/4 cup pure cream
- 3 green onions, thinly sliced
- 2 x 125g cans creamed corn
- 1/3 cup grated tasty cheese
Method
- Preheat oven to 200°C/180°C fan-forced. Grease two 12-hole, round-based patty pans. Using a 7cm-round cutter, cut 24 rounds from pastry. Press into prepared pans.
- Whisk eggs, cream, onion and corn in a jug. Pour mixture into pastry cases. Sprinkle with cheese. Bake for 13 to 15 minutes or until golden and set. Serve.
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