Lunch to go: easy to carry, party pies go well any time of the day.
Preparation time: 45 minutes
1 lb. chopped kielbasa sausage (or any type of sausage)
1 cup chopped leeks
2 minced garlic cloves
½ cup chopped black olives
1 can sweet corn
1 cup milk
1 cup all-purpose flour
1 cup corn starch
½ cup canola oil
1 tbs baking powder
1 pinch of salt and pepper
1 tbs grated parmesan cheese
1 – In a large skillet, sauté kielbasa until it’s lightly browned.
2 – Add leeks, garlic, olives and corn and sauté for 3-5 minutes.
3 – Let it cool down.
1 – Place eggs, oil and milk into a blender and mix for 2 minutes.
2 – Add flour, corn starch, salt, pepper and cheese and pulse until well blended.
3 – Put the batter into the cupcake pan, filling it to 1/3.
4 – Add 1 tbs filling to each pie.
5 – Place a little more batter at the top, covering the pies.
6 – Sprinkle grated parmesan cheese.
7 – Bake at 350°F (in a preheated oven) for about 20 minutes, or until golden.
- Instead of sausage, you can use ground beef or chicken breast with bacon.
- Make the recipe even healthier, by adding different vegetables in the filling, such as carrots, zucchini and broccoli.
- Corn starch makes the batter/dough lighter, but if you don’t want to use it, change the quantity of all-purpose flour for 2 cups.
- On the other hand, if you want to make this recipe gluten free, replace all-purpose flour for 2 cups corn starch.