Okay so let’s all agree that anything in puff patty is automatically better. These puffs filled with a creamy corn and scallion filling is to die for! It’s such a delicious recipe that’s so flavorful it’s a must try. The combination of the corn and scallions in the creamy sauce with the crispy shell is so good together. These work perfectly as a vegetarian snack recipe and perfect for when you have guests over. You can even prep the filling from before and keep which saves so much time!
Happy Cooking!

Servings: 10-12 servings

Prep Time: 20-25 minutes

Cooking Time: 15-20 mins

Total Time: 30-40 mins

Ingredients: 

• 1 sheet/8.5 oz Puff pastry 

• 1 tbsp butter

• 1 bay leaf

• 1/3 cup chopped red onions 

• 2/3 cup chopped scallions; greens & whites separated  

• 2 tbsp chopped jalapeños 

• 1 tbsp all purpose flour  

• 1-1.5 tsp Garlic powder

• 1/2 tsp Chili flakes

• 1/2 tsp Oregano 

• 1/4 tsp Nutmeg/ajwain 

• Salt as per taste

• 1/4 tsp pepper

• 1/4 tsp Sugar

• 3/4 cup Milk 

• 1 1/4 cup Corn kernels

• 1/4 cup Cream 

• 3/4 cup mozzarella Cheese

• Butter to spray/brush over

• Sesame seeds to garnish
  

Directions: 

1. Corn Scallion filling: In a pan on medium heat add butter and add bay leaf and mix.

2. Add onions, whites of the scallions and jalapeños and cook for 2-3 mins.

3. Add flour, garlic powder, red chili flakes, oregano, nutmeg/ajwain, salt, pepper and sugar and cook for 1-2 mins to remove the raw taste.

4. Add half the milk and stir well (use a whisk if you have lumps).

5. Add corn kernels and mix well for 1 minute.

6. Add the rest of the milk and keep stirring to combine well.

7. Add the greens of scallions and mix.

8. Add heavy cream and mozzarella and mix till combined and cheese has melted. Cook for 4-5 mins to thicken it.

9. Remove the bay leaf once cooked. Let it cool completely and thicken.

10. Thaw puff pastry sheet and preheat oven as per package instructions.

11. Once thawed, Roll out the sheet and cut it into 6 squares.

12. Place filling in each piece in the shape of a triangle leaving space along the sides.

13. Fold the top of the square over the filling over press the edges down.

14. Using a fork, crimp the edges to seal it.

15. Place on a parchment lined baking tray and brush/spray butter and sprinkle sesame seeds over it.

16. Bake as per puff pastry package instructions till its golden brown all over.

17. Serve immediately with ketchup, chili ketchup or chili garlic dipping sauce.

Notes/Tips:

• I like using canned corn rather than frozen cord for this recipe.

• Make sure the filling is cooled and thickened. If not, It will ooze out of the puffs.

• If you need to thicken the filling, cook it for longer.

• My favorite puff pastry brand is Pepperidge Farm.

• You can skip the sesame seeds if you want, I love the look it adds.

• You can even prep the filling from before and keep which saves so much time!