Anjanee here with another delicious appetizer! This summer I definitely made the most of the abundance of corn. Whether it was corn on the cob for a BBQ or a sprinkling over a salad for a bit of color, it’s been my little addiction for these past few months. However, with the cold weather making its way in and the season for fresh corn ending, frozen corn is going to have to be the solution! The great thing about this recipe is that you can eat it all year round.
Finding new ways to spice up this delicious ingredient is always fun. The curry leaves in this recipe give it such a unique flavor and they work surprisingly well with the peanuts and coconut. I’ve been in love with this filling for quite awhile now but have only recently started making tartlets with it! The fresh and super flavorful filling goes perfect with the crunchy filo pastry making this an easy option for appetizers.
Curried Corn Tartlets
1 tbsp olive oil
1 tbsp sesame seeds
2 cups frozen corn
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 tsp lemon juice
1 tsp curry leaves, julienned
1 cup cooked and small diced waxy potatoes
1/4 cup roasted peanuts, finely chopped
1 tbsp finely grated dried coconut, plus extra for garnish
14 sheets pre-packaged filo pastry
1 tbsp butter, melted
Defrost the filo pastry according to package directions.
Heat a pan to medium heat and add olive oil. Heat until the oil is quite hot and then add the sesame seeds. Stir often until light brown, about 30 seconds – 1 minute. Add in the frozen corn, salt, cayenne pepper, lemon juice and curry leaves and allow to cook for about 10 minutes on medium heat.
Add in the cooked potatoes, peanuts and coconut and cook for a further 5 minutes, stirring often. Turn off the heat and allow to cool.
Preheat the oven to 350°F. Meanwhile, make the filo tart shells. Lay 1 sheet of filo pastry on a cutting board. Using a pastry brush, lightly brush with butter. Layer another sheet of filo pastry on top and brush with butter. Continue to do so with a total of 7 sheets. Repeat process with the remaining 7 sheets. Cut each layered sheet into 12 3 inch squares, resulting in a total of 24 squares. Using a mini muffin tin, fit each square into the rounds making sure to get the pastry into the edges. Brush the edges with the remaining butter and place into the oven. Cook for about 7-10 minutes until just golden brown. Place on a cooling rack until cool.
When ready to serve, fill each with about a teaspoon of filling. Top with a bit of grated coconut to finish. Serve immediately as they will soften with time. Makes 24 tarts.
Recipe and photos by Anjanee for Sugar and Charm