From little kids to adults, everyone has a soft corner for sweet corn. This delicious recipe for corn pockets is sure to be a hit with your folks. Crumbly pastry packed with creamy Del Monte Sweet Corn and crunchy Del Monte Corn Kernels, these pockets are best enjoyed warm in the drizzling rain when you are curled up with a cup of tea.
Ingredients
2 cups
Flour
¾ cup
butter at room temperature
1 teaspoon
roasted cumin
¼ teaspoon
carom seed
2-3 tablespoons
ice cold water
Some
Salt and Black Pepper, as per taste
½ can
Del Monte Sweet Corn Cream Style
3 tablespoons
Del Monte Corn Kernels
½ tablespoon
garlic, finely chopped
1
green chilli, finely chopped
1 teaspoon
ginger, grated
1
small onion, finely chopped
2 tablespoons
coriander leaves finely chopped
Some
Salt and Black Pepper, as per taste
2 tablespoon
butter
some
milk, for brushing
Method
For Filling:
To prepare the tasty filling, start by melting butter in a pan
Toss in the ginger and garlic and fry for 2 minutes
Slice up the onions and sauté them until they are pink and soft. Don’t forget to grab a napkin for the tears.
Chop up the green chilies and add them to the mix. Keep frying.Now for the best part! Add the Del Monte cream style corn, Del Monte corn kernels and season with a dash of salt and pepper. Cook until it reaches thick jam-like consistency.
Carefully take it off the heat and let it cool completely.
Finally, add a few coriander leaves and mix.
Now that the filling is ready, let’s get our pastry ready.
For Pastry:
Time to put in some elbow grease! Mix butter, cumin, ajwain, all-purpose flour, salt and pepper with your fingers until the mixture resembles coarse crumbs. Some crumbs may be the size of a pea.
Clean up your work surface and transfer the mixture to it.
Add a few drops of ice-cold water and knead very gently to bring them together to form a ball. Be careful not to knead it too much with your palm.
Now that the crust dough is ready, wrap it up in plastic wrap and refrigerate it for 1 hour.
Time for some dough and roll! Take the crust dough and roll it on a parchment paper into a 14×14 inch square with a thickness of ¼ inch. Now cut the pastry into desired shapes around 2.5-3 inches each. Keep these pieces on a tray and refrigerate it for another hour.
While that’s cooling, preheat the oven to 180 degrees centigrade.
Now that we have everything ready, it’s time to make these pocket-sized delights! Take out the pieces, put ¾-1 tsp of the filling in the center of one piece. Cover it with another piece. Press the edges gently with a fork so that the two pieces get sealed.
Arrange each pie on the baking tray and prick at the center from the top using a fork. Brush with milk on top and bake for 12 to 15 mins or till golden brown.
Can’t wait to try these delicious munchies? Just let them cool for a while on the wire rack and that’s it!
Small tip: Pair them with a tomato or mint chutney for some added fun.
