Light and cheesy corn puffs, delicious when served hot or cold.

Ingredients

• 250 ml (1 cup) cheddar cheese
• 250 ml (1 cup) mozzarella cheese
• 1 x 410 g can Rhodes Quality Whole Kernel Corn, drained
• 65 ml chopped parsley
• Salt and ground cayenne pepper
• 2 x 400g roll ready-made puff pastry, defrosted
• 1 egg, beaten

Method

1. Mix the cheeses together in a bowl.
2. Add the drained Rhodes Quality Whole Kernel Corn and toss to mix.
3. Add the parsley.
4. Season to taste with the salt and cayenne pepper.
5. Unroll the puff pastry and cut out 12 even sized circles.
6. Brush each circle with egg.
7. Place a teaspoonful of the cheese mix into the center of each circle and fold over, pinching the open edges together.
8. Place the puffs on a baking tray lined with baking paper.
9. Bake in an oven that has been preheated to 190C for 20 minutes or until the pastry is crisp and golden.
10. Serve hot or cold.