Baby corn parcels


Ingredients 18
Servings 0
Time

Ingredients

  • 12
    phyllo pastry
  • 125
    g
    melted margarine
  • 24
    whole baby sweetcorn, cut in half lengthways
  • TOMATO SAUCE
  • 6
    tomatoes, finely diced (skinned and pips removed)
  • 12
    leaves sweet basil, finely chopped
  • 2
    onions, diced
  • 2
    cloves garlic, crushed with a little salt
  • 500
    ml
    good vegetable stock
  • salt and freshly ground black pepper to taste
  • CHEESE SAUCE
  • 30
    ml
    margarine
  • 30
    ml
    cake flour
  • 250
    ml
    milk
  • 100
    g
    grated Cheddar cheese
  • salt and freshly ground black pepper to taste
  • GARNISH
  • sprigs of parsley
 

Method

 
Preheat oven to 200 ºC. Gently steam the corn, unless you are using the canned variety. Place all ingredients for the tomato sauce (except the basil) in a saucepan and cook over a medium heat until sauce thickens. Add the basil and allow to cool. To make the cheese sauce: Melt the margarine, then stir in the flour. Add milk and whisk well to prevent lumps forming. When thickened, add cheese and adjust the seasoning. Brush one sheet of phyllo pastry with melted margarine. Cover with a second layer and brush with more melted margarine. Cut into 4 squares. Repeat with all the sheets until you have 24 squares. Spoon a little of the tomato sauce on a square, and then place 2 lengths of sweetcorn on top. Spoon over a little cheese sauce and either tie up the parcel or roll up like a spring roll. Brush with remaining melted margarine and bake for about 15 minutes until golden.
 

 

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