Note: to make Filo sheets, knead 1 cup flour with 1 tsp vinegar, 1/8 tsp salt and little water to make a stiff dough. Rest for 20 minutes and knead again for 2 minutes. Roll out the dough to paper thin sheets. Keep sheets covered with a damp cloth or cling wrap.
Method:
Heat the oven to 180C.
To make the filling heat the oil in a large frying pan, add the prepared onion, peppers and stir-fry over a medium heat, for 5-6 minutes until just softened. Stir in the sweetcorn and cook again for 3-4 minutes over a low heat.
Remove from the heat and mix in the mayonnaise.
Cut the filo pastry into approx 12cm squares, trimming the edge of the sheets if needed. Take three squares, lightly brush with melted butter then place on top of each other at different angles. Place over a hole in the muffin tin and gently ease into the base so the points stick upright to make a basket effect. Repeat with the rest of the squares.
Place in the oven to cook for 6-8 minutes until golden brown and crisp. Spoon the vegetables into the pastry cases and serve warm.
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