Make this delicious evening snack Corn Pockets to serve with your favourite cup of tea. Enjoy Del Monte sweet corn cream style filling encased in a buttery pastry layer. Serve warm with Del Monte tomato ketchup.
cup, butter, at room temperature
tsp roasted cumin
tbsp of ice cold water
Salt And Pepper To Taste
can, Del Monte Sweet Corn Cream Style
tbsp Del Monte Corn Kernels
tbsp garlic, finely chopped
green chilli, finely chopped
tsp ginger, grated
small onion, finely chopped
tbsp coriander leaves finely
chopped Salt and pepper to taste
Milk for brushing
Ina pan, melt butter. Add ginger and garlic, fry for 2 minutes. Add onions and saute until pink and soft. Add green chillies and fry, Add cream style corn, corn kernels and season with salt and pepper. Cook until it reaches thick (jam) consistency. Take it off the heat and cool completely. Add coriander leaves and mix.
Mix the butter, cumin, salt and pepper, ajwain and all-purpose flour with the fingers until mixture resembles coarse crumbs. Some may be the size of a pea.
Then transfer mixture on work surface, add ice cold water and knead very gently to bring them together to form a ball (Don’t knead it too much with your palm)Wrap the crust dough in plastic wrap and refrigerate it for 1 hour.
Take the crust dough and roll it on a parchment paper into a 14×14inch square with a thickness of ¼ inch.
Now cut the pastry of desired shapes around 2.5-3 inches each. Keep these pieces on a tray and refrigerate it for another hour.
Preheat the oven at 180 degrees centigrade.
Take out the pieces, put ¾-1 tsp of the filling in the centre of one 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.