Sweet Corn Pie with Thyme
Pot-luck parties have become such a great way to exchange food ideas amongst our friends. Too often, we found there are tons of meat but not enough veggies, there are always big dishes but not enough small eats. So I have decided to start bringing dishes that are light finger food. My first try is this sweet corn pie with thyme. Admittedly this still needs some improvement to make the flavor pop more. But I loved my new idea.
The crust is very buttery and the filling is sweet corn cooked with olive oil. You could change the filling to anything else you like, for example, sweet pea should be great too. The most labor intensive part was picking out tyme leaves and put them on top of the pie but the look was fabulous.
Here is how I made it.
Servings: 40 pieces
For the dough
Cream Cheese 8oz
Butter 2 sticks (at room temprature)
Sugar 2 tbsp
Flour 2 cups
For the filling
Sweet Corn 4 cups
Olive oil 4 tbsp
Salt and Pepper to taste
Egg 1 + 1tbsp water for eggwash
Tyme for decoration
To make the dough, cream the cheese, sugar and butter with a mixer until fully incorporated. Then add in the flour and mix with hands until it forms a dough and flatten it into a disc. Put in fridge and chill for at least 30 minutes.
To cook the filling, add the olive oil to a medium frying pan on high heat. Put in the sweet corn and stir fry for 3-5 minutes, then add the salt and pepper to season. Let cool in a bowl before using.
Cut the dough into 4 equal portions. Take one portion and roll it out to 1/4 inch thick. Use a 3 inch round cook cutter to cut out as many rounds as you can (about 10). Take one round, brush it with the egg wash, place a tbsp of corn in the center and place another round right on top it to cover. Use finger to press the edge so that it covers well. Brush the top of the pie with egg wash and place a small piece of tyme right on top. Repeat it for the remaining rounds and remaining dough.
Bake in 375 degree oven for 15 minutes or until golden brown. Best serve while it is still warm.
