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Ingredients:
1 patha roll
1 tin cream style sweetcorn
250 ml fresh cream red chutney
1 cup grated cheese
Method:
Sliced the patha. Fry or bake until done.
Grease a casserole dish and arrange patha slices at the bottom.
Use the back of a spoon to spread red chutney over the patha slices.
Pour the corn over the patha. Mix the cheese and fresh cream and pour over patha.
Bake at 180c for 20 minutes (until the fresh cream has mixed well with the corn and is not runny).
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