Prep time 20 minutes
Cook time 30 minutes
Yield: Serves or Makes 3-6
Preheat oven to 400°F.
In sauté pan over low heat, melt butter. Add in onion, jalapeño, ginger, garlic, and green chilies. Sauté for 1 minute. Add corn, lime juice, chili powder, chaat masala, turmeric, garam masala, pepper and salt. Sauté for 1-2 minutes. Turn off heat. Mix in shredded cheese. Don’t worry if it doesn’t melt, it will in the oven!
Roll out edges of each puff pastry square to make it slightly larger in size. Equally distribute corn-cheese mixture on each puff pastry square. Fold to form rectangle. Crimp edges with fork to seal and ensure nothing spills out.
Spread out evenly on baking pan. Brush top and edges of puff pastries with milk. This will ensure it stays golden and doesn’t burn.
Bake for 30 minutes or until tops are slightly golden brown.