The Crust : I used the food processor to make the crust. You can do it by hand , if you prefer. Cut the butter into thin strips and put back into the fridge. Put the flour, corn meal, sugar, baking powder and salt into the processor. Pulse a couple of times t mix everything well. Now add the butter and run the processor, stopping in between, till the mixture resembles bread crumbs. Do not overdo this. Now sprinkle the milk over the mixture and after a couple of minutes, run the processor only till the mixture just clumps.
Put the mixture on a lightly floured surface and with minimal handling, bring together and shape into a round. Cover with cling wrap and chill in the fridge for about half an hour. Then roll out as thin as possible and cut out pieces to fit your mini-pie moulds. I used aluminium moulds and so greased them before pressing in the rolled out dough into the mould. Prick the base well, otherwise the base of the crust would push up on baking. Bake at 190C for about 20minutes.
The Filling : Process (can use a blender) the grapes and lemon juice just so they are broken up. Do not puree. Pour this into a pan, add the sugar (adjust this as required), and salt. Allow to come to a boil and cook for about 5 minutes on medium heat. Dissolve the cornstarch in a little less than xbc cup of water and add to the grape mixture. Stir well and take off the heat. Add the cardamom powder. Cool.
Assembling the pies : Spoon the filling into the individual pie crusts, decorate and serve as you like. I used cashew halves sautxe9ed in salted butter. To do this, sautxe9 about 30 cashew halves (till just golden) in 1 xbd tsp melted butter to which a pinch of salt has been added.