Sweetcorn in a Garlic Butter Crust
Indulge in the buttery, savory delight of Sweetcorn in a Garlic Butter Crust, a rustic yet elegant dish perfect for any occasion. This recipe brings together flaky, golden pastry made from scratch and a fragrant filling of sweetcorn sautéed with garlic, olive oil, and fresh parsley. Each bite is a harmonious balance of buttery crust and sweet, garlicky filling, enhanced by a pinch of black pepper and a glossy egg wash. Ideal as an appetizer, snack, or light meal, these handheld pastries are as versatile as they are delicious. With just 30 minutes of prep time and simple ingredients like all-purpose flour, cold butter, and fresh or canned sweetcorn, this recipe is easy to pull together while delivering a gourmet feel. Perfectly portioned and baked to golden perfection, these savory treats are sure to impress at your next gathering or weeknight dinner.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Unsalted butter (cold and cubed)
- 4 tablespoons Ice-cold water
- 0.5 teaspoons Salt
- 250 grams Sweetcorn kernels (fresh or canned, drained)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped)
- 0.25 teaspoons Ground black pepper
- 1 piece Egg (beaten, for egg wash)
Instructions
In a mixing bowl, combine the all-purpose flour and salt.
Add the cold, cubed butter into the flour and use your fingertips to rub it in until the mixture resembles coarse crumbs.
Slowly add the ice-cold water, one tablespoon at a time, and mix until a dough forms. Be careful not to overwork the dough.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
While the dough chills, heat the olive oil in a skillet over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute.
Add the sweetcorn kernels to the skillet and sauté for 3–4 minutes. Mix in the fresh parsley, ground black pepper, and a pinch of salt, then let the mixture cool.
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Remove the dough from the fridge and roll it out on a lightly floured surface to about 1/4-inch thickness.
Cut the dough into 6 equal squares or circles, depending on your preference.
Place a spoonful of the sweetcorn-garlic mixture in the center of each square or circle.
Fold the edges of the dough over the filling, pinching them together to seal and form a crust pocket.
Brush each crust with the beaten egg for a golden finish.
Place the pastries on the prepared baking sheet and bake for 20–25 minutes, or until the crust is golden and flaky.
Let the pastries cool slightly before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 16.6 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 134 mg | 10% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1157 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
