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Tomato and Corn Mini Pies
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Prep Time:
40 minutes
Total Time:
1 hour 10 minutes
Easy-to-make hand pies filled with fresh farm ingredients using Pillsbury refrigerated pie crusts.
Ingredients:
  • 1 clove garlic, finely chopped
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
  • 1 cup frozen corn, thawed
  • Salt and pepper
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 3 tablespoons cornstarch
  • 1/2 cup ricotta cheese
  • 1 egg yolk
  • 1 tablespoon water
Instructions:
  • Preheat oven to 400°F and generously spray 8 regular-size muffin cups with cooking spray.
  • In a 2-quart saucepan, sauté garlic over medium heat for 30 seconds. Add tomatoes and corn, bringing to a simmer. Cook for 2 minutes, then season with salt and pepper. Allow to cool.
  • Place the pie crusts on a clean surface and cut out 8 squares measuring 4 1/2 inches each. Gently press each square into a muffin cup, allowing the dough to hang slightly over the edges. Add around 1 teaspoon of cornstarch into each cup, then spread it evenly over the dough.
  • Spoon the flavorful tomato-corn mixture into each cup, filling it almost to the top, and finish by adding a dollop of creamy ricotta cheese on each.
  • Gently bring corners of dough to the center of the cups. In a small bowl, whisk together egg yolk and water to make an egg wash, then brush the dough with it.
  • Bake until golden brown, about 20 to 25 minutes. Let cool for 5 minutes in the muffin cups, then gently remove the mini pies. Serve warm.

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