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Ingredients

Melted butter, to grease
375g shortcut bacon rashers, thinly sliced
1 x 420g can corn kernels, drained
10 sheets filo pastry
100g butter, melted
6 eggs, lightly whisked
250ml (1 cup) thickened cream
40g (1/2 cup) coarsely grated cheddar
4 shallots, ends trimmed, thinly sliced
1/3 cup shredded fresh basil

Method

Step 1 Preheat oven to 180°C. Invert the base of a round 22cm (base measurement) springform pan and secure it back into the pan. Grease with melted butter.
Step 2 Heat a large non-stick frying pan over medium-high heat. Cook the bacon, stirring, for 5 minutes or until light golden. Stir in the corn and set aside to cool slightly.
Step 3 Meanwhile, place the filo sheets on a clean surface. Cover with a dry tea towel then a damp tea towel. Brush 1 filo sheet with the melted butter. Fold in half crossways and place over the base and side of the pan. Repeat with the remaining filo sheets, overlapping, to cover the pan completely.
Step 4 Whisk the egg and cream in a large bowl. Stir in the bacon mixture, cheddar, shallot and basil. Season with pepper. Pour into the prepared pan. Place the pan on a baking tray. Bake in oven for 1 hour or until the filling is just set. Set aside in the pan for 4 hours to cool.

Basil, bacon and corn pie

How to make Basil, bacon and corn pie

Ingredients

Method