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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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