INGREDIENTS
1 tbsp (15ml) Clover Springbok Butter
1 small onion, diced
½ cup (75g) corn kernels
1 cup (125g) Clover Gouda Cheese, grated
2 tbsp (30ml) Clover Sour Cream
1–2 red chillies, sliced
2 tbsp (30ml) fresh coriander, chopped
salt and black pepper
8–10 sheets of phyllo pastry
¼ cup (60g) Clover Springbok Butter, melted
1 tbsp (15ml) sesame seeds
Method
Preheat oven to 180°C.
Heat butter in a pan and fry the onion for 3–4 minutes over a low heat until softened.
Transfer to a mixing bowl and allow to cool.
Once cool, stir in the corn, cheese, sour cream, chilli and coriander, and season to taste with salt and pepper.
Place a pastry sheet on a flat surface.
Brush with butter.
Top with another pastry sheet.
Cut into 3 long, lengthwise strips.
Cover remaining pastry with a damp tea towel so it doesn’t dry out.
Place 1 tablespoon of the corn filling in one corner of the double layered pastry strip.
Fold over diagonally to form a triangle.
Continue folding, retaining a triangular shape until the end of the strip.
Place triangle onto a baking sheet.
Repeat with remaining pastry and filling.
Brush all over with remaining butter and sprinkle the sesame seeds over the top.
Bake for 12–15 minutes or until golden and crisp.
CLOVER INGREDIENTS USED IN THIS RECIPE
