Natures Garden invited me to look at their range and come up with a recipe using their frozen sweetcorn. I jumped at the chance. Frozen corn is always in my freezer and I adore the sweet taste it adds and the crunchy texture it delivers. When deciding what to make I immediately thought of cheese samoosas – one of my favourite snacks. I prefer to use phyllo and bake them vs frying them. The sesame seeds give added crunch, and these melty cheese pies are perfect for the party season we are now officially in.
Happy party days!
I’ve added a smidge of pickled jalapeno and dried chilli flakes to give it a bite, but you can, of course, leave the spice out. If you are strapped for time, you can make these in advance and freeze. Whip them out, thaw, brush and bake when needed.
Oh so delicious!
Recipe makes 20 pies
- 2 cups of Natures Harvest Garden sweetcorn
- 10 – 15 sheets phyllo pastry (thawed)
- 1 small onion finely chopped (half a big onion)
- 20gms / 1 tablespoon butter
- 1 cup / 250gms fresh ricotta
- 2 cups mature Cheddar cheese grated
- 2 Tbsp finely chopped basil
- 2 tsp finely chopped pickled jalapeño (optional)
- ½ tsp dried red chilli flakes (optional)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- +-100gms butter, melted
Microwave the corn in a covered microwave dish with a quarter of a cup of water on high for 2 minutes. Drain and set aside. Alternatively, plunge into boiling water for 2 minutes.
Melt the 30gms of butter in a non-stick pan and fry the onion over a gently heat until soft and translucent. About 4 minutes. You do not want to brown the onion. Set aside.
In a bowl mix the ricotta, fried onion, cooked corn, grated Cheddar, basil, salt, pepper, and chili if you are using. Ensure it is well mixed and forms a paste like consistency. Check the seasoning and adjust accordingly.
Preheat the oven to 180C
Gently remove two sheets of pastry from the packaging – cover the remaining pastry with a clean, damp tea towel to prevent it from drying out. Separate the pastry sheets and lightly brush one with melted butter, then place the unbrushed sheet on top. Brush this with butter too.
Cut the pastry sheets vertically into four equal pieces or, if you want to make smaller pies, five pieces. Brush the strips with butter too leaving the bottom bit where the filling goes unbrushed. Place a dollop of the cheese and corn mixture (about a dessertspoon full) at the bottom end of each piece of pastry and fold over to form a triangle. Continue to fold the parcel over as you work your way up the strip of pastry, maintaining the triangle shape. Repeat with the other sheets of pastry.
Place the pies on a lined baking sheet, brush with melted butter and bake for 20 – 25 minutes, or until golden brown.
This recipe has been proudly sponsored by Natures Garden Frozen Vegetables and Chips
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