Tomato and Corn Mini Pies

These rustic hand pies are bursting with farmstand fresh goodness, and they're a snap to pull together with Pillsbury refrigerated pie crusts.

  • Prep Time 40 min
  • Total Time 1 hr 10 min
  • Servings 4

1
clove garlic, finely chopped
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1
cup Green Giant™ Niblets® frozen corn, thawed
Salt and pepper
1
box Pillsbury™ refrigerated pie crusts
3
tablespoons cornstarch
1/2
cup ricotta cheese
1
egg yolk
1
tablespoon water

  • 1 Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray.
  • 2 In 2-quart saucepan, cook garlic over medium heat 30 seconds. Stir in tomatoes and corn. Heat to a simmer; cook 2 minutes. Season with salt and pepper. Cool.
  • 3 Unroll pie crusts onto work surface. 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.
  • 4 Fill each cup with about 1/3 cup tomato-corn mixture. Top each with 1 tablespoon ricotta cheese.
  • 5 Fold corners of dough toward centers of cups. In small cup, beat egg yolk and water; brush dough with egg wash.
  • 6 Bake 20 to 25 minutes or until golden brown. Cool 5 minutes in muffin cups. Remove mini pies from muffin cups. Serve warm.

Expert Tips

To lighten up the dish, use part-skim or fat-free ricotta cheese instead of whole-milk ricotta.

For heartier mini pies, add shredded cooked chicken to the tomato and corn mixture.