Sweet Corn and Herb Pasties

Sweet Corn and Herb Pasties

We Brazilians love our pasties, the greatest example is our classic deep-fried called pastel which is everywhere in Brazil and I call it the king of street foods. Baked versions are also very appreciated by home cooks and are similar to the Argentinian empanadas. Two of the popular fillings are the ‘pizza flavour’ which is a combination of mozzarella cheese, ham, tomato and dried oregano or the thick ‘hearts of palm sauce’ made with onions, garlic, tomato, hearts of palm and parsley.

The baked version which is close to my heart is made with corn and fresh herbs. It was one of the first snacks I had on my mother-in-law’s house, almost 18 years ago when I started dating my husband. This happened while we were still university students, a period in which we had no idea that a few years later we were going to end up in Australia! It is another delicious recipe by my sister-in-law out of her special collection of cooking treasures. When you are passionate about cooking it is great to meet a family that hold recipes very different from yours so you can always learn something new. I remembered the first time I had it they served as an afternoon snack with freshly squeezed orange juice and the combination was just perfect. They are great warm or cold and indeed go really well with any fruit juice of your choice or iced tea. Since then, this is a recipe that I make quite often and it is for sure a winner. Everybody who tries loves it! These pasties are also a good choice of appetiser or cocktail party fingerfood. How about bake them for the New Year’s eve celebration?

I am not sure what is better if it’s the scrumptious corn filling or the dough. This dough is one of the best recipes I have, quite light and slightly crunchy. It is incredible what cream does to it, you almost have the impression you are eating short crust pastry, but it is much lighter with a mild buttery flavour. The dough is very versatile, so do not hesitate to use it to make savoury tarts or pies. I tried many times and I guarantee you will not go wrong.

Keep any leftovers in an airtight container in the fridge for up 2 days. To re-heat I prefer a medium-low pre-heated oven (about 160°C) or a sandwich presser. You could use the microwave however the pasties loose their crunchiness. The pasties also freeze well, place them cold in freezer bags, date and freeze for up to 6 months. To thaw, just put them straight from the freezer into the pre-heated 180°C oven for about 15 minutes.




3 cups (450g) plain flour

1 tbs baking powder

1/2 tsp salt

80g unsalted butter

300ml thickened cream

1 tbs chilled milk

Egg Wash:

1 large egg yolk

1/2 tbs milk

Corn and Herb Filling:

3 tbs extra-virgin olive oil

1 medium onion (about 160g), chopped

450g fresh sweet corn kernels (about 5 small cobs)

2 spring onions (scallions), chopped

1/2 bunch basil, chopped

1/2 tsp ground cayenne pepper (optional)

Freshly ground salt and pepper, to taste


10cm round pastry cutter

Rolling pin


1. For the pastry, in a bowl of a food processor pour flour, baking powder and salt and process a few seconds to combine. Add the butter and process until fine crumbs are formed. Pour the cream and add 1 tbs milk and process until the mixture comes together. Turn onto a clean bench and knead the dough just for a few minutes to form a ball and combine the ingredients well. Transfer to a bowl, cover and set aside to rest for 30 minutes.

2. For the corn and herb filling, in a large frying pan heat the oil over medium heat and fry the onions stirring for 5 minutes or until soft. Add the kernels and and fry for 5 minutes or until cooked through. Add the herbs, cayenne pepper (if using), and season with salt and pepper to taste. Process the mixture in the food processor to a paste.

3. Pre-heat the oven 180°C, fan-forced. Line some baking paper onto a couple of large trays. On a clean bench, roll the dough flat to about 1.5 mm thick. Using a 10cm round pastry cutter, cut the pastry until you have about 32 units. Spoon 1 1/2 tsp of the corn mixture on each round pastry. Brush the edges with a little bit of water, close the pastry to form a half moon shape, press the edges to seal then crimp with a fork. Transfer the pasties to the prepared trays. Beat the egg wash and lightly brush each pastry evenly. Bake in the oven for 20 minutes or until golden.

Makes: 32



Receita em Português

Pastel de Forno de Milho e Ervas Frescas




3 xícaras ( 450g ) de farinha de trigo

1 colher de sopa de fermento em pó

1/2 colher de chá de sal

80g de manteiga sem sal

300ml de creme de leite fresco

1 colher de sopa de leite gelado

Para pincelar:

1 gema de ovo grande

Leite 1/2 colher de sopa


3 colheres de sopa de azeite de oliva extra- virgem

1 cebola média (cerca de 160g) , picado

450g grãos de milho verde fresco (aprox 5 espigas pequenas )

2 cebolinhas picadas

1/2 maço de manjericão picado

1/2 colher de chá de pimenta caiena em pó ou calabresa (opcional)

Sal e pimenta-do-reino moída na hora , a gosto

Você irá precisar de:

1 cortador redondo de 10cm

1 rolo de pão


1. Para a massa , em um processador despeje a farinha, o fermento e o sal. Processe alguns segundos para misturar. Adicione a manteiga e processe até misturar. Despeje o creme de leite e adicione 1 colher de sopa e processe até formar uma massa. Em uma bancada limpa sove a massa apenas por alguns minutos até formar uma bola e os ingredientes estejam bem misturados. Transfira para uma tigela, cubra e deixe descansar por 30 minutos.

2. Para o recheio de milho, em uma frigideira grande aqueça o óleo em fogo médio e frite a cebola mexendo por 5 minutos ou até ficar macia. Adicione o milho e e frite por 5 minutos ou até estar cozido. Adicione as ervas, a pimenta caiena (se estiver usando ) e tempere com sal e pimenta a gosto. Processar a mistura até formar uma pasta.

3. Pré- aqueça o forno a 180 ° C. Forre duas formas grandes com papel manteiga. Em uma bancada limpa abra a massa cerca 1,5 mm de espessura. Usando um cortador de massa redonda de 10cm, corte a massa até que você obtenha cerca de 32 unidades. Recheie cada círculo com 1/2 colher de chá da pasta de milho. Pincele as bordas com um pouco de água , feche a massa para formar uma forma de meia lua, pressione as bordas para selar e pressione com um garfo. Transfira os pastéis para as bandejas preparadas. Bata o ovo com o leite e pincele cada pastel uniformemente. Asse no forno por 20 minutos ou até dourar.

Rende: 32 unidades