VEGETARIAN SWEETCORN AND FETA PARCELS
This vegetarian recipe is a meal on it's own and has an unusual, but interesting taste.
If you are having guests for dinner, and one is a vegetarian, you will find that everyone will enjoy these little parcels of healthy delights.
Filo pastry is unleavened flour dough and the thinnest of all the bought pastries. It is often used in Greek cooking.
Filo pastry needs to be handled very carefully as it tears easily if allowed to dry out, so always work with a damp tea towel over it when making these parcels.
You COULD use a different pastry however I have used Filo pastry as I like thin pastry, but a bought puff pastry would also work, and this would be easier to work with.....however, filo IMHO tastes much better!
If you are rushed for time, you could also use tinned or frozen corn, however the fresh corn is by far a sweeter, and nicer product.
Preparation Time: 35 minutes
Cooking Time: 25 minutes
Makes: About 15 pastries
Ingredients
3 x corn on the cob
4 tbsp oil
2 tsp cumin seeds
1 large red onion, finely diced
2 tsp garam masala
Juice of 1 lime
200g feta cheese
Method
Cook the corn cobs for about 10 minutes, or until the corn is tender. If you want to save time you could use 350 g frozen sweetcorn, however the fresh tastes much better.
Cool the corn cobs, and then stand them upright, ready to cut corn off the corn niblets.
Cut the corn off the cob and separate if necessary. This is quite easy and will ensure you have nice plump, sweet corn.
Meanwhile heat some of the oil in a wok or pan, and toss in the cumin seeds.. Cook, shaking pan for about 30 seconds until they have a nutty aroma. Add the diced onion and cook till it has softened.
Stir in the corn, garam masala, lime juice and broken up feta, and cook for one minute until any liquid has evaporated. Leave it to cool.
Heat the oven to 200°/180°C for a fan forced oven.
Lay out a sheet of filo and cut it in half. Brush with some of the remaining oil, then spoon about 2 tbsp of the sweetcorn mixture on top of each half.
Fold each one up ensuring that the edges are tucked in. Repeat with the remaining filo.
At this point you could freeze them if you don't want to use them all at once.
Place the parcels on a tray lined with baking paper, or similar.
Brush the tops with oil, and bake them for 15 minutes or until they are golden and crisp.
Serve while hot, and serve with a salad or vegetables for a full meal.
If you are having guests for dinner, and one is a vegetarian, you will find that everyone will enjoy these little parcels of healthy delights.
Filo pastry is unleavened flour dough and the thinnest of all the bought pastries. It is often used in Greek cooking.
Filo pastry needs to be handled very carefully as it tears easily if allowed to dry out, so always work with a damp tea towel over it when making these parcels.
You COULD use a different pastry however I have used Filo pastry as I like thin pastry, but a bought puff pastry would also work, and this would be easier to work with.....however, filo IMHO tastes much better!
If you are rushed for time, you could also use tinned or frozen corn, however the fresh corn is by far a sweeter, and nicer product.
Preparation Time: 35 minutes
Cooking Time: 25 minutes
Makes: About 15 pastries
Ingredients
3 x corn on the cob
4 tbsp oil
2 tsp cumin seeds
1 large red onion, finely diced
2 tsp garam masala
Juice of 1 lime
200g feta cheese
Method
Cook the corn cobs for about 10 minutes, or until the corn is tender. If you want to save time you could use 350 g frozen sweetcorn, however the fresh tastes much better.
Cool the corn cobs, and then stand them upright, ready to cut corn off the corn niblets.
Cut the corn off the cob and separate if necessary. This is quite easy and will ensure you have nice plump, sweet corn.
Meanwhile heat some of the oil in a wok or pan, and toss in the cumin seeds.. Cook, shaking pan for about 30 seconds until they have a nutty aroma. Add the diced onion and cook till it has softened.
Stir in the corn, garam masala, lime juice and broken up feta, and cook for one minute until any liquid has evaporated. Leave it to cool.
Heat the oven to 200°/180°C for a fan forced oven.
Lay out a sheet of filo and cut it in half. Brush with some of the remaining oil, then spoon about 2 tbsp of the sweetcorn mixture on top of each half.
Fold each one up ensuring that the edges are tucked in. Repeat with the remaining filo.
At this point you could freeze them if you don't want to use them all at once.
Place the parcels on a tray lined with baking paper, or similar.
Brush the tops with oil, and bake them for 15 minutes or until they are golden and crisp.
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