Ingredients:

• For Pastry:
• 2 cups – Maida
• 1/2 cup – butter/margarine
• 1/2 tsp – salt
• Cold water to mix
• For Filling:
• 150 ml – thick Coconut Milk
• 1 cup – mushrooms, chopped
• 50 g – cheddar cheese, grated
• 4 – eggs, lightly beaten
• 1/2 cup – cooked sweet Corn kernels
• 2 tbsp – oil
• 2 tbsp – thai red curry paste or to taste
• 1/2 tsp – salt
• 1 tbsp – light soya sauce
• Salt and pepper
• 2 tbsp – coriander leaves, chopped

Method:

1. For Pastry:
2. Mix Maida with salt.
3. Add butter/margarine and mix with finger tips till the mixture is like bread crumbs.
4. Add cold water slowly till the mixture holds together. (use minimum amount of water)
5. Knead lightly and keep it covered in the refrigerator for 15 minutes.
6. Roll dough to 1/8 inch thickness and line a greased 8-inch pie plate with it.
7. Prick with a fork and bake in a 200 degree C for 15 minutes.
8. Take the pie from the oven and reduce the temperature to 170 degree C
9. Meanwhile, prepare the filling.
10. For Filling:
11. Heat the oil and fry the curry paste till fragrant.
12. Add mushrooms and sprinkle salt.
13. Keep stirring for 2 minutes.
14. Add corn kernels, little soya sauce, mix well and remove from fire.
15. Spread it in the pie dish.
16. Beat the eggs lightly and season with salt and pepper.
17. Add coconut milk and pour the filling in the pie dish.
18. Sprinkle coriander leaves and cheese on top.
19. Bake again for 15-20 minutes till the filling is set.
20. Serve hot