Name: Cheesy corn and broccoli parcels
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 20 gram butter; 1 tablespoon plain flour; 1 teaspoon mustard powder; 1 cup milk; 1 1/2 cup grated cheddar cheese, plus 1/4 cup extra; 2 potatoes, peeled, cut into 2cm pieces; 400 gram broccoli, cut into florets; 2 corn cobs, silk and husk removed, kernels removed; 1 egg, lightly whisked; Basic dough; 2 cup plain flour; 2 teaspoon (7g) dried yeast; 1/2 teaspoon salt; 2 tablespoon vegetable or olive oil

Cheesy corn and broccoli parcels

These delicious cheesy parcels make it easy to reach your daily vegetable intake - packed full of corn, broccoli and potatoes, the golden pastry is beautiful sliced and enjoyed fresh out of the oven.

Skip to Recipe

Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

20 gram butter

1 tablespoon plain flour

1 teaspoon mustard powder

1 cup milk

1 1/2 cup grated cheddar cheese, plus 1/4 cup extra

2 potatoes, peeled, cut into 2cm pieces

400 gram broccoli, cut into florets

2 corn cobs, silk and husk removed, kernels removed

1 egg, lightly whisked

Basic dough

2 cup plain flour

2 teaspoon (7g) dried yeast

1/2 teaspoon salt

2 tablespoon vegetable or olive oil

Method

1.Melt butter in a saucepan over moderately high heat until foaming. Add flour and mustard. Cook and stir for 1 minute or until mixture bubbles. Gradually add milk, whisking until smooth. Remove pan from heat. Stir in cheese until melted and smooth.

2.Cook potato in boiling water for 7 minutes. Add broccoli and corn. Boil for 3 minutes more or until tender. Drain. Refresh under cold water. Drain, return to pan. Add cheese sauce. Stir to coat. Cool.

3.Preheat oven to 230°C (210°C fan-forced). Line a baking tray with baking paper.

4.To make basic dough: Combine flour, yeast and salt in a bowl. Gradually stir in 3/4 cup lukewarm water and oil. Mix to a soft dough. Knead dough on a floured surface for 5 minutes or until smooth and elastic.

5.Roll out dough into two 30 x 22cm rectangles. Place half the filling along the centre of each rectangle. Fold short ends over filling. Fold long sides over, stretching dough to cover filling completely. Pinch edges to seal.

6.Place parcels, seam-side down, on prepared tray. Brush with egg. Sprinkle with extra cheese. Bake for 20 minutes or until golden and cooked. Cut each parcel into 4 slices. Serve.

Make ahead: Prepare dough up to 4 hours ahead. Cover, then refrigerate. Bring to room temperature before using. Tip: When placing filling on dough, press firmly to compress. This will make it easier to cut when serving. Use a large bread knife for best results.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%