Ingredients
| 1 tablespoon butter or oil | |
| 1 clove garlic, chopped | |
| 2 spring onions, sliced | |
| ½ cup Wild Delicious Matakana Kimchi, chopped | |
| ½ cup frozen corn | |
| 50g cheddar cheese, grated | |
| 50g mozzarella, grated | |
| spray oil | |
| 500g flaky pastry | |
| 1 egg, lightly beaten | |
| 1 tablespoon sesame seeds (I used a mix of black and white) |
Wild Delicious Matakana Kimchi is wild fermented and has a fresh, tangy appeal that works well in traditional recipes or as an addition to so many other dishes. I love it with poached eggs in the morning or stirred though lunch salads and bowls, and it really lifts a sofrito when making a soup or casserole.
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Instructions
| 1. | Heat a frying pan over a medium heat and melt the butter. |
| 2. | Add the garlic and spring onions and cook for a few minutes. |
| 3. | Transfer to a bowl and add the kimchi, corn and cheeses and mix well. |
| 4. | Spray a 24 hole (or 2 x 12 hole) mini muffin tray really well with oil. |
| 5. | Roll the pastry thinly (about 3mm thick) and use a 6cm cookie cutter to cut out 24 pastry circles. |
| 6. | Use to line each hole of the muffin tray pressing the pastry into the bottom and up the sides. |
| 7. | Fill with a heaped teaspoon of filling, packing it in firmly. |
| 8. | Use a 4cm cookie cutter to cut 24 pastry circles for the tops of the pies. Top each pie, pressing well around the edges. |
| 9. | Brush the tops with egg and sprinkle with sesame seeds. |
| 10. | Bake for 15 minutes at 180°C fan bake until golden and puffy. |
| 11. | Remove as soon as you can from the tray and put onto a wire rack. |
| 12. | Serve immediately or reheat in the oven at 180°C for 5 minutes. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles