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LOCATION: Recipes >> Entrée Pies >> Corn Pepper Tarts

Print this Recipe    Corn Pepper Tarts

CORN AND RED CAPSICUM TARTS

3 sheets frozen puff pastry, thawed
310g can whole corn kernels, drained
2/3 cup tasty cheese
1 small red capsicum, finely chopped
2 eggs, lightly beaten
1/4 cup buttermilk
2/3 cup cream
1 tsp Dijon mustard
dash Tabasco sauce

Lightly grease three 12 hole shallow tartlet pans. Using a 6cm
round pastry cutter, cut circles from the pastry sheets. Press
the circles into the prepared pans and prick the bases all over
with a fork. Combine the corn, cheese and capsicum in a bowl and
season with salt and freshly ground black pepper. Whisk the eggs,
buttermilk, cream, mustard and Tabasco sauce in a jug. Spoon some
of the vegetable mixture into the pastry cases, then pour the egg
mixture over the top until the cases are almost fill. Bake at 200
C for 20 - 25 minutes or until well risen and set. The tarts can
be served hot or cold.

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