Mediterranean Corn Pockets

About Mediterranean Corn Pockets

Ingredients

• Pastry
• Whole wheat flour 450 gms
• Baking powder 2 tsps
• Salt 1 tsp
• Butter, cut into cubes 4 tbsps
• Bechamel (white) sauce
• Milk 1 cup
• Small onion, finely chopped ¼
• Black peppercorns 2
• Bay leaf 1
• Mace 1 strand
• Fresh parsley 2 stalks
• Butter 1 tbsp
• Whole wheat flour 1 tbsp
• Sweet corn filling
• Sweet corn kernels ⅔ cup
• Butter 2 tsps
• Spring onions, finely chopped 3
• Medium green capsicum, finely chopped ½
• Fresh parsley, chopped a handful
• Parmesan cheese, grated 1 tbsp
• Red chilli powder 1 pinch
• Salt 1 tsp
• Freshly ground black peppercorns to taste
• Caster sugar 1 tsp

How to Make Mediterranean Corn Pockets (Stepwise Photos)

Method

1. To make the pastry, take flour, baking powder and salt in a mixing bowl and mix well. Add butter and rub into the flour with your fingertips till the mixture resembles fine breadcrumbs.
2. Add sufficient cold water, 1 tsp at a time, mixing between additions with a table knife, until the mixture comes together into a soft dough (the dough will take anything between 3-6 tbsps water). Roll the dough into a ball and wrap well in cling film, leave to rest in the refrigerator for 1 hour.
3. To make béchamel (white) sauce, heat milk in a non-stick pan with onion, peppercorns, bay leaf, mace and parsley stalks. Once it begins to boil, remove from heat and leave to infuse for 10 minutes. Strain the milk into a jug and discard the flavorings.
4. Melt butter in another non-stick pan. Remove from heat and add flour and mix well. Return this pan to heat and cook for 1-2 minutes, constantly stirring.
5. Remove from heat, and add the infused milk bit by bit, stirring well after each addition.
6. Return this pan to the heat and bring to a boil, stirring constantly. Simmer the béchamel sauce for 2 minutes and take the pan off heat.
7. To make sweetcorn filling, melt butter in yet another non-stick pan, add spring onions and saute for 1 minute. Add green capsicum, sweetcorn and enough béchamel sauce to bind everything together.
8. Cook the mixture on medium heat for 3-4 minutes. Remove the pan from heat and add parsley, parmesan cheese, chilli powder, salt, freshly ground black peppercorns and sugar. Mix well and set aside to cool.
9. Preheat oven to 180º C. Grease a baking tray.
10. To assemble, remove the pastry from the refrigerator, and roll out to 3 mm thickness. Cut into squares. Place 2 tsps of filling on one half of each pastry square. Dampen the edges of the dough squares, fold the other half of the pastry over the filling and either crimp the edges together to seal or press a fork on the edges to seal the edges.
11. Keep these pastries on the baking tray, keep the tray in the preheated oven and bake till the pastry turns a lovely golden.
12. Arrange the corn pockets on a serving platter and serve hot with a sauce of your choice.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps