FILLING
2 tbsp margarine
2 tbsp chopped onion
6 tbsp canned and drained corn kernels
1 tbsp chopped fresh parsley
1/2 cup milk
1 tbsp cornstarch
2 tbsp cream cheese

PROCEDURES

1. Sift flour, salt and baking powder into a large mixing bowl.
2. Make a well in the centre and pour in milk, oil, egg and margarine.
3. Knead dough until smooth and elastic. Leave to rise in a warm place for 15 minutes.
4. To make the filling, melt margarine in medium pan over low heat.
5. Add onions and stir until brown. Add corn, parsley and cornstarch dissolved into the milk, stirring for 3 minutes. Remove from heat and add cream cheese gently until mixed.
6. On a lightly floured surface, knead dough for 2 minutes then roll it out.
7. Cut using round cutters.
8. Spoon 1 tbsp filling into the pastry and fold over, press together, making half moon shape.
9. Transfer to a baking sheet. Brush all pasties with egg yolk
10. Bake for 20 minutes, or until golden.

Yields : 30 servings

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