Perfect sweetcorn & cheese phyllo pies

· · · ·
Corn & cheese phyllo pies recipe

These sweetcorn and cheese phyllo pies are so easy and delicious. They can be made in advance and baked off just before you serve to make a perfect appetizer.

Corn & cheese phyllo pies

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.

Corn & cheese phyllo pies striaght from the oven

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. 

Corn & cheese phyllo pies striaght from the oven

A few of my other phyllo pie recipes you may like:

Spinach and 3 cheese phyllo pie – made into  a serpent-shape

Zesty spinach and feta phyllo pies

Roasted butternut, ricotta, and feta phyllo pie

Leek, mushroom, and Parmesan phyllo pies

Classic South African bobotie phyllo pies

Corn & cheese phyllo pies

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!

Corn & cheese phyllo pies
Corn & cheese phyllo pies

Freezing & storing bobotie phyllo pies

These phyllo pies can be frozen before they are baked. Wrap them in plastic wrap and when you are ready to bake them, simply thaw them, brush them with melted butter and bake as per the instructions.

If you freeze them after being baked, simply thaw and reheat them in the oven at 180C/350F for 8 minutes or in an air fryer for about 4 – 5 minutes at 180C/350F.

The recipe makes 20 pies

Sweetcorn & cheese phyllo pies

Sweetcorn and cheese phyllo triangle pies make the perfect appetizer snack.
Print Recipe
Corn & cheese phyllo pies recipe
Prep Time:15 minutes
Cook Time:30 minutes

Ingredients

  • 2 cups of Natures Harvest Garden sweetcorn
  • 10 – 15 sheets phyllo pastry thawed
  • 1 small onion finely chopped half a big onion
  • 20 gms / 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

Instructions

  • 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 gentle 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 / 350F
  • 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 dessert spoon 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.

Notes

These phyllo pies can be frozen before they are baked. Wrap them in plastic wrap and when you are ready to bake them, simply thaw them, brush them with melted butter and bake as per the instructions.
If you freeze them after being baked, simply thaw and reheat them in the oven at 180C/350F for 8 minutes or in an air fryer for about 4 – 5 minutes at 180C/350F.
Servings: 8
Author: Sam Linsell

This recipe has been proudly sponsored by Natures Garden Frozen Vegetables and Chips

 

 

 

Find me on Instagram

8 Comments

  1. Sam these pictures are so lovely. I love sweetcorn too, I don’t how you manage to keep your blog so up to date, i’m in awe 🙂

    These look so neat and perfect.

  2. I’d love to see a pic with the insides after cutting open.

  3. HI Linda – I tried to take a shot but phyllo when broken up is extremely messy.

  4. These are perfect for us vegetarians

  5. Hi Sam,your phyllo pies look outstanding.Looks like you used Mediterranean Delicacies phyllo?

  6. HI Brian I used Woolies. I think it all comes from the Medi Deli factory though as far as I understand they are the only manufacturers of the product?

  7. I am going to make these tonight, they look amazing 🙂

  8. Enjoy Mari and let me know how it goes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating