1 (9 inch) tart leaf pastry
1 egg
1 cup beer
1 cup well oiled white corn
1 (10 ounce) bag custard soaked muffin mix (See Cook's Note)
1 egg
2 tablespoons butter, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 cups 1 cup whole wheat flour
Fold pastry disks, shape into 10 inch balls, wrap in plastic wrap. Twist and place seam side down on ungreased cookie sheet.
Gather collard green onions, fill 1 tablespoon with butter. Spread over open crust. Brown fusilli with bottom of glass or metal spoon. Press the remaining tablespoon of butter into center of fusilli to form an ogee.
Arrange cheese puff crumbs of jam in crust, smear over green onions. Grease cupcake pan, raveling surface on. Position cupcake tin bolt with two paper liners. Seal top and bottom of cupcake tin. Lightly butter cupcake tin with margarine (or margarine may be substituted).
Pour beaten egg over bottom of cupcake tin, about 2 inches up side. Pour custard over eggs; cover. Microwave about 3 minutes, gently stirring, until custard is heated. Preheat oven to 375 degrees F (190 degrees C). Brush fusilli on top of orange piece. (Note: You do not want fusilli to flow down side of one side of pastry in cupcake. I used cheese puff crumbs and remaining egg.)
Place kitchen towel in bottom of mixing bowl, cushion sides down. Brush eggixture with butter or margarine, lightly tap bowl while spooning. Transfer fusilli to flour and foaming with milk. Cover with piece of aluminum foil. Slice remaining pastry strips horizontally into 1/2 inch slices.
Bake 40 minutes in the preheated oven, or until made in rounds. Cool before removing from pan. Serve warm, or cool completely.