Individual Egg and Corn Pies

 

Eggs are always cheap and they can be utilized in so many economical meals.

These are lovely served as a light lunch or with salad and vegetables for a filling dinner. If you don't have small pie tins you can use a large tin but allow extra time for cooking.

Egg and Corn Pies

 

 

 

 

 

 

 

 

Preparation time: 30 minutes
Cooking time: 20 minutes
Quantity: Serves 6

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Ingredients

2 onions, finely chopped
175 gm diced bacon
2 teaspoons oil
1 rounded tablespoon SR flour
6 eggs, beaten
1 x 400 gm tin creamed corn
Salt and pepper to taste
3 sheets short crust pastry.

 

Method

Defrost pastry if necessary. Pre heat oven to 200 degrees Celsius.

In a frying pan cook the onions in the oil for about 10 minutes. Add the bacon and cook for a further 5 minutes. Cool. Place the cooled mixture in a bowl along with the flour, eggs, creamed corn, salt and pepper. Beat well.

Cut two circles the size of a saucer out of each pastry sheet. Fit into six individual non-stick pie tins, ensuring there are no air bubbles between the pastry and the tins. Divide the egg mixture evenly into the six pastry cases.

Cook for 15 minutes. Reduce heat to 180 degrees Celsius and continue cooking for 5 minutes more or until mixture is set and golden in colour.

 

Notes:

These are nice hot or cold.

 

Food Facts:

Eggs are one of the most versatile forms of nourishment available. Nutritionists recommend we eat a maximum of four eggs per week, although a study by the Harvard School of Public Health found that there is no significant link between eating eggs and developing cardiovascular disease in healthy individuals. However, the important Nurses' Health Study and the Health Professionals Follow-up Study have found that people with existing heart and diabetes problems should probably not eat more than 3 eggs per week. Most eggs sold today are infertile because there are no roosters housed with the laying hens. There are no nutritional differences between fertile and infertile eggs. Eggs contain all nine essential amino acids, making them a complete protein food. An egg shell has as many as seventeen thousand pores. Apparently hens turn over their eggs as many as fifty times daily; the purpose of this being that the yolk then doesn't adhere to the inside of the shell. A fresh egg will sink in water, but a stale one will float.

Corn is also known as maize and it belongs to the grass family of plants. We are mainly accustomed to the yellow variety but corn can also be blue, red, black and multi coloured. Humans have cultivated corn for over 10,000 years. Corn can not only be eaten as corn on the cob but it can be processed into cornflour, corn syrup, grits and popcorn. It is also used in the manufacturing industry for products that are not edible such as for cardboard and for bio degradable containers. It is also needed for the manufacture of alcohol and ethanol.

 

 

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