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Sweetcorn and Pepper Filo Triangles

Easy-peasy inspiration for after-work meals and simple entertaining.

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Instructions

  1. 1

    Preheat the oven to 200°C (400°F/Gas 6). Heat the oil in a large frying pan over a low heat. Add the onion and a pinch of salt, and sweat gently for about 5 minutes until soft and translucent. Tip in the peppers, and continue cooking for a further 10 minutes until the peppers are soft. Stir through the sweetcorn and feta, and season well with black pepper.


  2. 2

    Lay out the filo sheets into four piles of 3 or 4 layers about 30 × 10cm (12 × 4in), brushing each pile with a little melted butter. Divide the pepper mixture between each pile of pastry, spooning it onto the bottom right-hand corner of each one. Fold this corner so that it makes a triangle, then fold the top right-hand corner down. Repeat until you have made 5 folds in all for each one, and end up with 4 large triangles.


  3. 3

    Brush the triangles all over with a little melted butter, and put them on an oiled baking tray. Bake in the oven for about 20 minutes until crisp and golden. Serve hot.


Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 red peppers, deseeded and diced
  • 340g sweetcorn kernels, drained
  • 175g feta cheese, cut into small cubes
  • 200g filo pastry
  • 1 knob butter, melted, plus extra for glazing
  • 1 pinch salt
  • 1 freshly ground black pepper

Serves 2

Total time required Total time:

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Recipe shopping list

9 products

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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