Mexican Egg Tarts

• 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

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.

olive oil, shortcrust pastry, corn kernels, grape tomatoes, red, green shallots, cheddar cheese, chili powder, eggs

Taken from www.food.com/recipe/mexican-egg-tarts-302639 (may not work)