Pastry

Swedish savory pastries filled with creamy corn and black beans. Perfect leftovers and budget-friendly. Ingredients Dough 250 ml fingerwarm water (2½ dl) ½ packet fresh yeast (about 12-13 g) ½ tsp salt 100 ml rapeseed or olive oil (1 dl) 800 ml wheat flour (8 dl) Corn Cream Filling 225 g frozen corn ½ green chili 50 g flavorful cheese, grated juice of ½ lime Additional Filling 400 ml cooked black beans (4 dl) (or 160 ml / 1.6 dl dried beans, soaked and cooked) Instructions Prepare the Dough Combine fingerwarm water with fresh yeast, oil, and salt in a bowl. Add wheat flour gradually, reserving some for rolling out the dough. Knead until combined into a smooth dough. Cover and let rise for 45-60 minutes. Make the Corn Cream Filling Toast frozen corn with half the green chili in a dry pan until colored and slightly caramelized. Transfer toasted corn to a bowl and blend with grated cheese using a stick blender until creamy. Add lime juice and season with salt and pepper to taste. Assemble and Bake Preheat oven to 225°C (440°F). Divide risen dough into 8-10 equal portions. Roll each portion into circles approximately 0.5 cm thick and 15 cm in diameter. Spread corn cream on one half of each circle. Sprinkle black beans over the corn cream. Fold dough over to create semicircles. Press edges firmly with a fork to seal. Place on a baking sheet and bake for 15 minutes until golden brown. Notes Vegan option: Replace the cheese with a plant-based alternative to make these fully vegan. ...