Sun Dried Tomato & Corn Pastries

2 ears of corn

4 oz goat cheese

2 tbsp feta cheese

2 tbsp chopped sundried tomatoes

2 tbsp hot honey

2 tbsp fresh, chopped parsley

½ - 1 tsp salt

½ tsp pepper

1 egg + splash of water

2-3 sheets of puff pastry 

—

Preheat the oven to 400 degrees. Put corn in the microwave and cook for 4 mins. Let sit for at least 1 min and then shuck. Cut kernels from cob into a medium bowl. Add the goat cheese, feta, sun dried tomatoes, hot honey, parsley, salt and pepper. Stir until fully combined.

Sprinkle a touch of flour onto your countertop and then roll out the pastry dough just slightly. Cut into three lengths and then each length into 3 squares. Mix egg with water in a small bowl to make an egg wash. 

In the center of each square put about 2 tsp of filling, brush two edges with egg wash, then fold into a triangle. Use a fork to fully close the edges. Place on a baking sheet. Repeat until you have made all the pastries and then bake in the oven for 15 mins, until golden brown. Add a drizzle of hot honey, a pinch of flaky salt, and a sprinkle of parsley on top.