CookEat Recipe
Sweetcorn and Pimento Pepper Pita Bites
A coarse sweetcorn and bean paste is combined with pimento pepper, finely minced Scotch bonnet chilli, cucumber, feta and cinnamon. This very hot topping is spooned onto crisp pita.
Method
Steps
Step 1
Use drained canned sweetcorn and canned beans, weighing both after draining and rinsing. Mash the beans with the sweetcorn and olive oil to make a coarse paste.
Step 2
Wash the pimento peppers and Scotch bonnet chillies; remove their stalks and seeds and mince the flesh very finely. This is a very hot chilli topping. Wash and finely dice the cucumber.
Step 3
Fold the minced peppers, cucumber, cinnamon and crumbled feta into the corn and bean paste. Keep the pieces small enough to sit on the pita.
Step 4
Heat the oven to 200°C. Split the pita and cut into small triangles, then bake for 4–6 minutes until crisp. Spoon on the topping immediately before serving in eight portions.
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