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Corn and Cheese Purses
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Reviews
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By:
Willa Scroggs
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Corn and Cheese Purses Recipe wraps a mixture of corn, feta cheese, egg, heavy cream, Parmesan cheese, scallions and ground black pepper in filo pastry to create these attractive and very tasty purses.
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INGREDIENTS
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9 ounces corn
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4 ounces feta cheese
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1 egg, beaten
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2 tablespoons heavy cream
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1 tablespoon grated Parmesan cheese,
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3 scallions, chopped
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freshly ground black pepper
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8-10 small sheets filo pastry
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1 cup butter, melted
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DIRECTIONS
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1:
Preheat the oven to 375°F and butter two cookie sheets. If using fresh corn, strip the kernels from the cob using a sharp knife and
simmer in a little salted water for 3-5 minutes, until tender. For canned corn, drain and rinse well under cold running water.
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2:
Crumble the feta cheese into a bowl and stir in the corn. Add the egg, cream, Parmesan cheese, scallions and ground black pepper and stir well. Take one sheet of pastry and cut it in half to make a square. (Keep the remaining pastry covered with a damp cloth to
prevent it from drying out.) Brush with
melted butter and then fold in fourths to
make a smaller square (about 3 inches).
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3:
Place a heaping teaspoon of the mixture in the center of each pastry square and then squeeze the pastry around the filling to make a "money bag" casing.
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4:
Continue making purses until all the mixture is used up. Brush the outside of each "bag" with any remaining butter and then bake in the oven for about 15 minutes, until golden. Serve hot.
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