Dough
100 g of butter
1 egg
1 white
Salt to taste
2 1/2 cups of all-purpose flour
Filling
2 tablespoons of oil
1 small onion finely chopped
1 clove garlic minced
3 cans of green corn drained
1 can of cream of milk
2 tablespoons of cornstarch dissolved in milk
4 tablespoons of milk
Salt and pepper to taste
Chopped herbs to taste
Dough
100 g of butter
1 egg
1 white
Salt to taste
2 1/2 cups of all-purpose flour
Filling
2 tablespoons of oil
1 small onion finely chopped
1 clove garlic minced
3 cans of green corn drained
1 can of cream of milk
2 tablespoons of cornstarch dissolved in milk
4 tablespoons of milk
Salt and pepper to taste
Chopped herbs to taste
Dough
In a bowl, combine the butter, egg, white, salt, and flour
Work the dough until it is smooth
Cover and let rest for 30 minutes
Filling
Heat the oil in a pan, sauté the onion and garlic until golden brown
Add the green corn and cook for three minutes
Let cool slightly and puree half of the corn in a blender
Return to the pan with the remaining corn, add the cream of milk, dissolved cornstarch, salt, pepper, and mix constantly over low heat until thickened
Turn off the heat, mix in chopped herbs, and let cool
Assembly
Roll out the dough with a rolling pin and line the bottom and sides of a 20 cm diameter cake pan with removable bottom
Reserve some dough for decoration
Place the green corn cream mixture, decorate with strips of dough, and bake in a preheated oven at 200°C for approximately 35 minutes or until golden brown.
