KIDS LOVE CORN!

CRUNCHY CORN AND TUNA CUPS

Make a batch of these corn cups and keep them in the fridge for when the kids get home from school.

MAKES 6-8 CUPS PREPARATION: 30 MIN COOKING: 35-40 MIN

FILLING

30ml (2T) olive oil
1 onion, chopped
2 garlic cloves, chopped
2 carrots, diced
45ml (3T) flour
125ml (½c) milk 125ml (½c) frozen corn kernels
1 can (170g) tuna chunks, drained
1 can (410g) creamed sweetcorn a handful fresh parsley, chopped (optional) salt and freshly ground pepper
2 eggs, whisked

CUPS

12 sheets phyllo pastry
100g butter, melted
125ml (½c) grated mozzarella cheese

Preheat the oven to 180°C. Thoroughly grease 6-8 hollows of a large muffin tin with nonstick spray.

1 Filling Heat the oil in a saucepan and fry the onion, garlic and carrot until soft and fragrant. Sprinkle the flour over and mix through.

Turn down the heat and add