Smoked Snoek Corn and Mozzarella Pies
Posted on October 19, 2020 by in baked goods, seafood
My Smoked Snoek Corn and Mozzarella Pies are just perfect to slowly, in the most delicate way transfer you from the comforts of winter to the excitement of Summer’s arrival.
These Smoked Snoek Corn and Mozzarella Pies are packed with flavor and comforting, familiar tastes, but it does not have the heaviness of a chicken or beef pie. So this time of the year you can either enjoy it with roasted vegetables, mash or like I have, with a refreshing salad.
Smoked Snoek, Corn and Mozzarella Spiral Pies
makes 7
Ingredients
500 g Threestreams Hot Smoked Snoek
500 ml/2 cups corn kernels – frozen or tinned is perfect
250 ml/ 1 cup grated mozzarella
80 ml chopped coriander
1 green chili – optional
45 ml/ 3 T mayonnaise
Salt and pepper to taste
250 g phyllo pastry
125 g butter – melted
Method
To make the filling
Preheat oven to 180 C. In a bowl flake the snoek and remove all bones. Add the corn, cheese, chili and coriander and mix. Add the mayonnaise, taste and adjust seasoning.
Use only one of the rolls from the packet. (Phyllo normally comes on two separate rolls in a box.)
Remove the phyllo from the plastic and lay all layers flat on a work surface. Cut down the middle of all the layers. Now start brushing the top layer with butter. Turn the top layer over, so that you now have two layers “glued” together with the butter. Use a spoon and put the filling in a thin line on the long end of the pastry. Roll up and then roll into a spiral. Secure with a kebab stick and place on a baking sheet, lined with baking paper. Continue with all the other layers.
Bake for 15 – 20 minutes or until golden brown.
To serve
Ingredients
1 small red onion – finely chopped
2 kiwi fruit – peeled and finely cubed
Zest and juice of 1 lime
5 – 10 ml sugar
A small handful coriander – chopped
Method
Mix all the above ingredients and serve with warm pies for a refreshing contrast in tastes and temperatures.
Recommended Wine: Fairview Chenin Blanc 2020