Mini Sausage And Vegetable Pastry Cups - cooking recipe

Ingredients

2 None refrigerated pie crusts
2 tbsp butter
1 tbsp flour
1 1/3 cups milk
1/2 cup grated Cheddar cheese
1 cup frozen peas, thawed
3/4 cup canned corn
4 oz smoked sausage, finely chopped

Preparation

Preheat the oven to 350\u00b0F. Grease two 12-cup mini muffin pans.
Cut out 24 rounds from the pastry with a 2 3/4-inch cookie cutter. Press each round into a muffin cup. Prick the crust bottoms with a fork. Place a small ball of scrunched foil into each crust.
Bake for about 15 mins or until crust is lightly browned. Cool in pan for 5 mins. Remove the foil. Remove crusts from pans; cool completely on a wire rack.
For the filling, melt the butter in a small saucepan on medium heat. Add the flour. Cook, stirring, until the mixture bubbles and thickens. Gradually add the milk, stirring, until the mixture boils and thickens. Remove from the heat. Stir in the remaining ingredients. Cool for 5 mins.
Just before serving, divide the filling among the crusts.