For the pie dough:

1. Cut the chilled dough into small pieces, between a walnut and a golf ball.
2. Make little rounds and roll them on a floured surface trying to keep the round shape as much as possible, until you have 6-inch rounds.
3. Keep refrigerated, well covered so they don't dry out.

For the filling:

1. Melt butter in a pan, add onion and cook, without browning, until softened, about 2 minutes.
2. Sprinkle flour over onion and mix with a wooden spoon. Cook stirring for 3 or 4 minutes, until barely starting to color.
3. Add milk stirring constantly. Let come to a boil and remove from heat.
4. Add corn, basil, tomatoes, salt and pepper.
5. Mix thoroughly and let cool completely.

To assemble:

1.  Preheat the oven to 375ºF / 190ºC.
2. Put 3 or 4 Tbs filling on each dough round.
3. Moisten the edge of the dough with water and close, pressing the dough together lightly.
4. Flute the edges and arrange on a buttered baking tray.
5. Bake for 30 minutes, or until lightly browned.
6. Eat hot/warm.