Ingredients
400g sheet puff pastry, thawed
1 cup whole kernel corn (canned and drained, or frozen and thawed)
1 cup grated cheddar cheese
½ tsp garlic powder
Salt and black pepper, to taste
2 tbsp chopped spring onions
1 beaten egg or a little milk (for brushing)
Cooking Steps
Heat the oven to 200°C.
Mix the filling in a bowl by combining the corn, garlic powder/flakes spring onion, grated cheddar, salt and pepper.
Prepare the pastry by rolling it out on a clean surface. Cut it into shapes or line a small pie dish with half the pastry.
Fill the pie/pies by spooning the corn and cheese mixture onto the pastry. Cover with a second sheet of pastry or fold the edges over tightly to seal.
Bake for 20 to 25 minutes until the pastry is puffed up and golden brown.
Optional Add-ins
- Crispy bacon bits
- Diced ham
- Feta cheese
- Chopped jalapeños for a little heat
- Baby spinach
- Caramelised onion
