"Taking the classic Argentinian corn & cheese empanada and fusing it with Indian street culture (s/o to masala corn in a cup with extra butter) and spices. Simple to make, great for your high-tea & cocktail parties! Fluffy. Puffy. Corny. Cheesy. Street. And no, I’m not just describing myself. 😝🌽🧀"
Masala Street Corn & Cheese Puffs
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Prep time 20mins
Cook time 30mins
Serves or Makes: 3-6
Recipe Card
ingredients
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced small
- 1 jalapeno pepper, deseeded and finely diced
- 1/2 teaspoon minced ginger
- 1/2 teaspoon minced garlic
- 3 Thai green chilies, minced, optional
- 2/3 cup frozen yellow corn
- 1 teaspoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon chaat masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt, plus more to taste
- 1 sheet frozen puff pastry, thawed and cut into 9 equal squares
- 2/3 cup shredded cheddar cheese
- 1/2 cup milk
Method
Step 1
Preheat oven to 400°F.
Step 2
In sauté pan over low heat, melt butter. Add in onion, jalapeño, ginger, garlic, and green chilies. Sauté for 1 minute.
Step 3
Add corn, lime juice, chili powder, chaat masala, turmeric, garam masala, pepper and salt. Sauté for additional 1-2 minutes. Turn off heat. Mix in shredded cheese. Don’t worry if it doesn’t melt, it will in the oven!
Step 4
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.
Step 5
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.
Step 6
Bake for 30 minutes or until tops are slightly golden brown.