Corn and Mushroom Cups

The spicy corn and mushroom cups are a welcome change from the usual snacks we make at home. I had a roll of puff pastry in the freezer and was thinking of some recipe to use it up. That's when I remembered this idea of making cups which I had seen in Kurryleaves(the filling was with chicken). I made a filling of corn and mushroom in a tangy and spicy sauce.

Ingredients:

Frozen Puff pastry sheet - 1
Sweetcorn kernels - 1/2cup
Button Mushrooms  - 3 or 4, sliced fine
Red Chilly Flakes - to taste
Tomato Ketchup - 1 tbsp
Italian seasoning - 1/2 tsp(optional)
Salt to taste
Butter or Oil - 2 tsp + to grease the tray

Preparation:

1. Heat a pan and add oil or ghee. Add sweetcorn and mushrooms and saute for a few minutes.
2. Add chilly flakes, salt and ketchup and toss well. The filling is ready.
3. Preheat oven to 200 C. Cut the puff pastry sheet to squares. I got 4 squares from the sheet. Grease the required number of cups of a muffin tray with butter or oil. Place the squares in the greased cups and press gently. Prick the base of the pastry sheet with a fork. This prevents the base from puffing up much. Fill each pastry cup with the filling. Sprinkle italian seasoning on top.Bake for 20-25 mins or till it is puffed up and golden.

Cool for few minutes and then serve with hot tea or coffee.

Linking to Anyone Can Cook: Series 31 , Monsoon Medley and to Iftar Nights