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Vegetarian Feta & Fresh Sweetcorn Filo Parcels
Feta and Sweetcorn parcels
This vegetarian recipe is a meal on it's own and has an unusual, but interesting taste.
Filo pastry is unleavened flour dough and the thinnest of all pastries. It is often used in Greek cooking.
It needs to be handled carefully as it tears easily if allowed to dry out.
I have used Filo pastry as I like thin pastry, however it would also work with Puff pastry if you want a slightly easier to roll recipe.
: 35 minutes
: 25 minutes
: About 15 pastries
3 x corn on the cob
4 tbsp oil
2 tsp cumin seeds
1 lge red onion, finely diced
2 tsp garam masala
Juice of 1 lime
200g feta cheese
Cook the corn cobs for about 10 minutes, or until the corn is tender. If you want to save time you could use 350g frozen sweetcorn, however the fresh tastes much better.
Cool the corn cobs, and then stand upright ready to cut corn off.
Cutting the corn off the cob
Cut the corn off the cob and separate if necessary. This is quite easy and will ensure you have nice plump, sweet corn.
Corn separated from the cob
Meanwhile heat some of the oil in a wok or pan, and toss in the cumin seeds.. Cook, shaking for about 30 seconds until they have a nutty aroma.
Add the diced onion and cook till softened.
Cumin and Onions Cooking
Stir in the corn, garam masala, lime juice and broken up feta, and cook for one minute until any liquid evaporated. Leave to cool.
Filling mixture now ready
Heat the oven to 180°C for fan forced or 200° for ordinary oven.
Lay out a sheet of filo and cut in half. Brush with some of the remaining oil, then spoon about 2 tbsp of sweetcorn mixture on top of each half.
Filling ready to be rolled
Fold each one up ensuring that the edges are tucked in. Repeat with remaining filo.
Partly folded 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 Glad Bake or similar.
Ready to be baked
Brush tops with oil, and bake for 15 minutes or until golden and crisp.
Ready to serve
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