Bread Cups with Tangy Spicy Corn recipe


  • Flour - 2 cup
  • Yeast - 1 1/2 tsp
  • Warm water- 3/4 cup
  • Salt - 1/2 tsp
  • Sugar- 1 tsp
  • oil - 2 tsp
  • melted butter- 2 tsp
  • For the filling
  • Frozen Corn kernels- 1 cup
  • Chopped onion- 1/2 onion
  • Chopped tomato-1 medium
  • Garlic- 2 clove
  • Egg yolk-1
  • Pepper and salt as per taste
  • Butter- 1 tsp
  • Parmesan cheese- 2 tbs
  • Chopped coriander or parsley

Cooking Instructions

For the bread mix in sugar and warm water and add yeast and set aside for 5-6 minutes till it is frothy.

Mix together flour and salt,yeast, oil and butter to knead to form a smooth soft dough.

Cover with damp cloth and let it rest to raise for one hour or till it doubles its size.

To make the filling: Heat a pan and add butter followed by chopped garlic and onions.Saute for a minute till the onion slightly changes color.

Add tomatoes and saute till it gets soft. Toss in corn,pepper and salt and mix well and if there is liquid allow it to dry.

Remove into a bowl and allow to cool. When it is time for the filling add parmesan cheese, one beaten egg yolk,chopped coriander leaves and mix.

When the dough is ready press down to release the air and smoothen it. Using a rolling pin flatten it into a square. Cut equal 4 1/2 inch circles.

Grease muffin tin with butter and place each circle and press this one the bottom and up the sides of each muffin cup.

Place spoonfuls of filling and bake in 375 degree f for about 20 minutes.

Allow this to cool for a few minutes. Slightly run a knife along the edges and slowly lift out of the muffin tin.

15 Jan 2013     2228 views     NON-Vegetarian       Appetizers > Easy Appetizers

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