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
Preparation
Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray.
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.
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.
Fill each cup with about 1/3 cup tomato-corn mixture. Top each with 1 tablespoon ricotta cheese.
Fold corners of dough toward centers of cups. In small cup, beat egg yolk and water; brush dough with egg wash.
Bake 20 to 25 minutes or until golden brown. Cool 5 minutes in muffin cups. Remove mini pies from muffin cups. Serve warm.
