Tomato and Corn Mini Pies

  • Prep 40 min
  • Total 1 hr 10 min
  • Servings 4
Tomato and Corn Mini Pies


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


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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