This is a simple starter or quick snack made of phyllo pastry filled with sweet corn and cheese filling. Each pastry parcel is lightly seasoned with fresh herbs and spices.
- Phyllo pastry (shop purchased)
- 2 cups sweetcorn
- 3 sprigs chives
- 1 teaspoon freshly ground black pepper
- Salt to taste
- Butter or margarine
- 1/2 cup grated cheddar cheese
- 3 tablespoons cream cheese
- 1 garlic clove, grated
- 1 dried red chilli, cut in diagonal slices
Method for the filling:
- Heat 2 tablespoons of butter or margarine in a pan on a medium heat setting.
- Allow the margarine or butter to simmer.
- Stir in the garlic clove, 1 sprig of finely chopped chive, and dried red chilli.
- Simmer the mixture until the garlic has soften and then stir in the sweetcorn.
- Mix the well to ensure that the sweetcorn is evenly coated with the chilli, garlic and butter.
- Season the sweetcorn with freshly ground pepper and salt.
- Simmer for 5- 8 minutes until the sweetcorn is cooked through.
- Remove the sweet corn mixture from the stove top.
- Stir in the cream cheese and cheddar cheese.
- Add in the remainder sprigs of chives and toss the mixture well.
Method for the parcels:
- Unroll the pastry (defrosted) carefully. Ensure that the pastry sheets do not tear.
- If tearing occurs, apply a little melted butter to the pastry sheet and pinch the ends of the tear together.
- Cut each pastry sheet into 20cm squares.
- Place one square of phyllo pastry on a flat board and smear butter lightly on the surface.
- Place a second square of phyllo pastry over the first in an angle (to resemble a diamond shape).
- Add a spoonful of sweetcorn filling in the middle of the pastry square.
- Add a little butter on the edges of the pastry.
- Gather the ends of the pastry to form a parcel.
- Bake the phyllo pastry parcel on 180 degrees Celsius for 20 minutes or until golden brown.
- Cooking time may vary depending on the type of oven used.
- Remove the pastry parcels from the oven when baked and allow to cool.
Optional : Additional sprigs of chives can be tied around the gathered area of the pastry.