CORN, PEPPER & CHILI TARTLETS

By jarren

Ingredients

• Pastry:
• 500 ml all purpose flour 2 cups
• 2 ml salt 1/2 teaspoon
• 125 ml butter or margarine 1/2 cup
• 50 ml shortening 1/4 cup
• 90 ml ice water 6 tablespoons
• Filling:
• 15 ml olive oil 1 tablespoon
• 1 onion, chopped
• 1 ml salt 1/4 teaspoon
• 1 ml cayenne pepper 1/4 teaspoon
• 5 ml ground cumin 1 teaspoon
• 750 ml frozen kernel corn 3 cups
• 1/2 red pepper, seeded, cored, chopped
• 1 jalapeno pepper, seeded, cored and chopped
• 1 - 2 ml hot pepper sauce
• 15 ml chopped fresh cilantro
• 5 ml dried leaf oregano 1 teaspoon
• 125 ml grated cheddar cheese 1/2 cup

Details

Servings 48

Preparation

Step 1

1. In large bowl, combine flour and salt. With pastry blender, cut in butter and shortening until it resembles coarse crumbs.

2. Add ice water 15 ml (1 tablespoon) at a time until dough can be formed into a ball. Cover and let rest about 30 minutes in refrigerator.

3. Preheat natural gas oven to 200°C (400°F). Set aside two 12 cup mini muffin tins.

4. In large frying pan, add oil and onion, cook until tender, add salt, cayenne pepper and cumin. Add corn, red and jalapeno peppers; cook 8 to 10 minutes until tender. Remove from heat; add hot pepper sauce, cilantro and oregano. Set aside.

5. Roll pastry 3mm (1/8-inch) thick and cut circles 7 cm (2 1/2-inch) diameter. Press pastry into tins; fill with corn mixture and top with cheese.

6. Bake 25 to 30 minutes, until crusts are golden.