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 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 chilli 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.
Keywords: phyllo, pies, sweetcorn, cheese