INGREDIENTS
For Pastry
2 cups flour, ¾ cup butter at room temperature, 1 tsp roasted cumin, ¼ tsp ajwain, 2-3 tbsp ice cold water, Salt and pepper to taste
For the Filling
½ can of Del Monte Sweet Corn Cream Style, 3 tsp Del Monte Corn Kernels, ½ tbsp garlic, finely chopped, 1 green chilli, finely chopped, 1 tsp grated ginger, 1 small onion, finely chopped, 2 tbsp coriander leaves,
finely chopped, Salt and pepper to taste, 2 tbsp butter, Milk for brushing
METHOD
For the filling
• In a pan, heat some butter.
• Add ginger and garlic, fry for 2 minutes.
• Add onions and sauté until pink and tender.
• Next, add green chillies and fry. Add cream style corn, corn kernels and season with salt and pepper.
• Take it off the heat and cool completely.
• Add coriander leaves and mix.
For Pastry
• Mix the butter, cumin, salt and pepper, ajwain and all-purpose flour with your fingers until mixture resembles coarse crumbs.
• Then transfer the mixture on a flat surface, add ice cold water and knead very gently to bring them together to form a ball (Do not knead it too much with your palm).
• Wrap the crust dough in a plastic wrap and refrigerate it for an hour.
• 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 of desired shapes of two to three inches each.
• Keep these pieces on a tray and refrigerate it for another hour.
• Preheat the oven at 180°C.
• Take out the pieces, put ¾-1 tsp of the filling in the centre of each piece.
• Cover it with another piece. Press the edges gently with a fork so the two pieces get sealed.
• Arrange each pie on the baking tray.
• Prick at the centre from top using a fork.
• Brush with milk on top and bake it for 12 to 15 mins or till golden brown.
• Cool on wire rack. Serve.
