Pea and sweetcorn mini filo tarts
- 100g frozen peas, defrosted
- 100g frozen sweetcorn, defrosted
- 1 spring onion
- 3 medium eggs
- 200g Asda Original Light Soft Cheese, 50% less fat
- 60g 50% Less Fat Mature British Cheese, grated
- 200g pack Asda Filo Pastry
Preheat the oven to 180C/160C Fan/Gas 4.
Pat the peas and corn dry with kitchen paper. Trim the root and tough green leaves off the spring onions using kitchen scissors, then snip the rest into small pieces.
Put the soft cheese and half the Cheddar in a bowl, break in 1 egg and mix with a fork until evenly mixed. Season with pepper.
Lightly beat the other egg with a fork.
Cut each pastry sheet into 6 squares. Put under a damp tea towel so they don’t dry out while you’re working. Brush one square with egg then lay it in one hole of a muffin tin, pressing down very gently to shape it to the base. Repeat with 3 more squares. Do this for the other 5 tarts.
Divide the peas and corn between the pastry cases then pour the egg mixture on top. Sprinkle on the rest of the Cheddar. Bake for 15-20 mins, then serve warm or cold.