Sweetcorn & cheese phyllo pies

Name: Sweetcorn & cheese phyllo pies
Prep time: 15 min
Cook time: 30 min
Yield: 8 serving
Ingredients: 2 cups of Natures Harvest Garden sweetcorn; 10 – 15 sheets phyllo pastry; 1 small onion finely chopped; 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; ½ tsp dried red chilli flakes; 1 tsp salt; ½ tsp freshly ground black pepper; +-100gms butter

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Prep Time
15 mins
Cook Time
15 mins
Servings
8
Course
Appetizer

Sweetcorn & cheese phyllo pies

Quade Mayo

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Sweetcorn and cheese phyllo triangle pies make the perfect appetizer snack.

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Ingredients

Servings

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

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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.