Name: Baby corn parcels
Yield: 0 serving
Cuisine: Cheese
Ingredients: 12.00 phyllo pastry; 125.00 g margarine melted; 24.00 baby corn halved; tomato sauce; 6.00 tomatoes finely diced; 12.00 sweet basil leaves finely chopped; 2.00 onions diced; 2.00 garlic cloves, crushed with salt; 500.00 ml stock vegetable; salt and freshly ground black pepper to taste; 30.00 ml margarine; 30.00 ml flour cake; 250.00 ml milk; 100.00 g cheddar cheese grated; salt and freshly ground black pepper to taste; garnish garnish; fresh parsley sprigs

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Ingredients (17)

12.00	phyllo pastry
125.00 g	margarine — melted
24.00	baby corn — halved
	tomato sauce
6.00	tomatoes — finely diced
12.00	sweet basil leaves — finely chopped
2.00	onions — diced
2.00	garlic — cloves, crushed with salt
500.00 ml	stock — vegetable
	salt and freshly ground black pepper — to taste

CHEESE SAUCE

30.00 ml	margarine
30.00 ml	flour — cake
250.00 ml	milk
100.00 g	cheddar cheese — grated
	salt and freshly ground black pepper — to taste
	garnish — garnish
	fresh parsley — sprigs

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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.