|
Ingredients
-
can sweetcorns - 125g
-
small sheets filo pastry - 4-5 sheets
-
feta cheese - 75g
-
Parmesan cheese - 20g, grated
-
egg - 1, beaten
-
whipping cream - 1 tbsp
-
spring onions - 2, chopped
-
butter - 65g, melted
-
ground black pepper and salt
Method
-
Preheat the oven to 190˚C. Butter
a bun tin. Drain and rinse the sweetcorns under running water.
-
Crumbled the feta cheese into a
bowl, stir in the sweetcorns, egg, spring onions, Parmesan
cheese, cream, pepper and salt, stir well.
-
Cut a sheet of pastry in half to
make a square, brush with melted butter, then fold into four to
make a smaller square (about 3 inch).
-
Put a heaped teaspoon of mixture
in the center of each pastry square, squeeze the pastry around
the filling to make a 'money bag' casing. Continue with the
remaining pastries until all the filling is used up.
-
Brush the outside of the pastries
with remaining butter, bake for 15 minutes until golden brown.
Makes 8-10.
|