Tomato and Corn Mini Pies

Name: Tomato and Corn Mini Pies
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 411 grams can Muir organic diced tomatoes, drained; 3 Tbsps cornstarch; 1 egg yolk; 237 milliliters frozen corn, thawed; 1 clove garlic, finely chopped; 1 box refrigerated pie crusts; 118 milliliters ricotta cheese; 4 servings Salt and pepper; 1 Tbsp water

This recipe serves 4. Watching your figure? This vegetarian recipe has 166 calories, 7g of protein, and 6g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of pie crusts, cornstarch, ricotta cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Heat oven to 400F. Spray 8 regular-size muffin cups with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

Oven

In 2-quart saucepan, cook garlic over medium heat 30 seconds. Stir in tomatoes and corn.

Ingredients you will need

Tomato

Garlic

Corn

Equipment you will use

Sauce Pan

Heat to a simmer; cook 2 minutes. Season with salt and pepper. Cool.

Ingredients you will need

Salt And Pepper

Unroll pie crusts onto work surface.

Ingredients you will need

Pie Crust

Cut 8 (4 1/2-inch) squares from crusts. Fit each square of dough into muffin cup, leaving dough overhanging edge of cup. Spoon about 1 teaspoon cornstarch into each crust-lined cup; spread cornstarch over dough.

Ingredients you will need

Corn Starch