These Egg Pie are perfect for evening snack for kids and for elders with a cup of coffee.Its quite is to prepared.Here goes recipe..
For Egg Mixture:
Chopped coriander leaves-1tablespoon
Salt to taste
For the sweet shortcrust pastry
Plain flour, sifted-200grams
Chilled butter, cubed-100grams
For the Egg Mixture:
First beat the eggs into a small bowl and keep aside.
Heat a pan with oil,add chopped onions and cook until they turn into brown colour.Then add beaten egg mixture and mix well.Then goes chili,turmeric powder and mix well.Add required salt and mix.cook till the egg mixture is cooked .Then allow it to cool before filling into the pastry.
For the sweet shortcrust pastry:
place the flour, sugar, salt and butter in a food processor and mix well. Add half the beaten egg and continue to blend.
You can add a little more egg, but not too much as the mixture should be just moist enough to come together.
With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes.
Once the pastry has chilled, preheat the oven to 200C/gas mark 6. Brush the tin with melted butter.
On a floured work surface, roll out the pastry to 3mm thick and, using a 6cm cutter, cut out circles for the bases. Then use a smaller star cutter to cut out stars for the lids. Re-roll the trimmings if necessary.
Line the muffin tin with the larger pastry rounds. Fill each base with a teaspoon of egg mixture and top with one of the smaller stars. Brush the tops of the egg pies with the beaten egg.
Bake in the oven for 10–13 minutes until pale golden. Cool for 5 minutes before removing from the tin and transfer to a wire rack to cool. Dust with icing sugar to serve.