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Sweetcorn & cheese phyllo pies
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Sweetcorn & cheese phyllo pies

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

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

Ingredients

  • 2 cups sweetcorn brand Natures Harvest Garden
  • 10 phyllo pastry thawed, 15 sheets
  • 1 onion half a big onion, small, finely chopped
  • 20 butter 1 tablespoon
  • 1 cup ricotta cheese 250 grams, fresh
  • 2 cups cheddar cheese mature, grated
  • 2 Tbsp basil finely chopped
  • 2 tsp jalapeño optional, pickled, finely chopped
  • ½ tsp dried red chili flakes optional
  • 1 tsp salt
  • ½ tsp black pepper freshly ground
  • butter melted, approximately 100 grams

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 180C / 350F
  5. 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.
  6. Separate the pastry sheets and lightly brush one with melted butter, then place the unbrushed sheet on top. Brush this with butter too.
  7. 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.
  8. 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.