Ingredients

• For Pastry:
• 1 cup - flour (maida)
• 1/2 cup - butter or margarine
• 1/2 tsp - salt
• 1 tbsp - tomato puree
• ice cold water to mix
• For Filling:
• 2 American corn cobs
• 250 g - tomato, blanched, peeled and chopped
• 1/2 cup - green capsicum, chopped
• 1 onion, finely chopped
• 1 tsp - garlic, minced
• 2 tbsp - oil
• salt to taste
• coriander leaves to garnish

How to Make Savoury Rounds with Roasted Corn and Capsicum Filling

• For Pastry:
• Make a firm dough using as little water as possible.
• Roll out to 3-4 mm thickness. Cut 3 cm rounds.
• Place on a greased baking tray and bake at 200 degree C till done ( about 15-20 minutes).
• Cool and store in an airtight container.
• For filling:
• Roast the corn on open flame. Scape the kernels off the cobs.
• Heat the oil in a fry pan. Fry onion and garlic till fragrant. Add capsicum and fry for 2 minutes.
• Add tomato and salt. Simmer till the tomato is pulpy. Stir in the corn.
• To serve, top each savoury round with the filling and garnish with coriander leaves.