Messy Sweetcorn & Mozzarella Buns



2 cups Golden Cloud flour

4 tsp baking powder

1 cup of double cream yoghurt

1 tsp salt

Sweetcorn Filling:

2 & 1/2 cups sweetcorn (frozen or fresh) steamed

2 tbs garlic paste 

410g (large can) Koo Creamstyle Sweetcorn 

1/2 tsp black pepper

1/2 tsp cayenne pepper

Salt to taste 

3 tbs ghee

Method Dough

1. Sift flour, baking powder and salt

2. Add yoghurt and fork the mixture till it looks grainy

3. Then knead in bowl till it all comes together

4. Knead with flour for 8 - 10 mins

5. Rest for 10 min


Method Sweetcorn Filling 

1. Heat ghee

2. Brown garlic

3. Fry Sweetcorn for 3 mins and the cream style sweetcorn

4. Cook for 5 - 10 min until moisture evaporates. Mixture needs to be really thick

5. Add salt, black pepper and cayenne pepper

6. Leave to cool completely before filling


Method Building & Baking

1. Divide into 10 equal balls 

2. Roll out into fairly thick disc

3. Fill with some grated mozzarella cheese 

4. Then add 2 tbs of sweetcorn mixture

5. Bunch up ends to close off and form a bun

6. Place on greased baking sheet

7. Brush with melted butter or garlic butter 

8. Bake for 15 - 20 mins on 180 degrees until golden on the top

9. Once done brush again with melted butter or garlic butter

Makes 10
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