Mexican Egg Tarts

We make these and then freeze them so you can heat them up one at a time for a warm brekky or after school snack in between meals. Of course, they’re always better fresh.

 Preparation Time 30 – 50 minutes17153_l

Cooking Time 20 minutes

Makes 6


Olive oil, to grease

3 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed

1 x 270g can corn kernels, drained

100g grape tomatoes, quartered

1/2 red capsicum, deseeded, coarsely chopped

3 green shallots, ends trimmed, thinly sliced

40g (1/2 cup) coarsely grated hard cheddar cheese

6 eggs



Preheat oven to 180°C. Brush six 185ml (3/4-cup) capacity muffin pans with oil to lightly grease. Using a saucer as a guide, cut six 14cm-diameter discs from the pastry. Line the muffin pans with pastry. Combine the corn, tomato, capsicum, shallot and cheddar in a bowl. Season with salt. Divide corn mixture among pastry cases. Make a well in the centre of the corn mixture. 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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