For the Pastry:

125 grams of Butter
125 grams of Low fat Cream Cheese
1 cup of Plain Flour
1 teaspoon of Dry ranch Seasoning Mix  (see my recipe below)

Here is a link to the other Cream Cheese Pastry I like to make:

Cream Cheese Pastry

To make the pastry:

Add the cream cheese and butter to a food processor. Blend until smooth and then add the flour and ranch seasoning mix.

Pulse until the dough comes together. Wrap in glad wrap and refridgerate for 20 mins.

You can skip this step in cooler weather and just press it straight into your pie dish.

For the Filling:

4 large Free Range Eggs
125 grams of Low fat Cream Cheese
200 grams of cooked Corn kernels (tinned or freshly cooked is fine)

Blend to combine until smooth.

Filling ingredients:

100 grams of Shredded lean Ham
100 grams of Boccinchini ( 9 – 10 Cherry)
Portabello Mushrooms
Red Capsicum
Semi dried Tomatoes (I’ve used my home made ones)
Asparagus (I’ve used bottled ones)

Fill your pie shell with your ingredients and then pour the filling mixture over the top.

 Bake in a pre heated 180 degree C oven for 35 – 40 minutes or until golden and cooked.

 

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