1

Preheat oven to 180°C. Brush six 185ml (¾-cup) capacity Texas muffin pans with oil to lightly grease.

2

Using a saucer as a guide, cut six 14cm-diameter discs from the pastry. Line the muffin pans with pastry.

3

Combine the corn, tomato, capsicum, shallot and cheddar in a bowl. Season with salt, and chilli powder, if desired. Divide corn mixture among pastry cases. Make a well in the centre of the corn mixture.

4

Break an egg into each pastry case. Bake for 20 minutes. Set aside in the pan to cool slightly before serving.