ingredients
makes 12
For the Dough
1/2 cup butter, softened
1 clove garlic, crushed
1 teaspoon ground cumin
1 1/2 cups masa harina
1/3 cup cream
1/3 cup chicken stock
For the Filling
1 corn cob
2 tablespoons oil
1/2 pound chicken breast fillets
2 cloves garlic, crushed
1 red chilli, seeded and chopped
1 red onion, chopped
1 red pepper (capsicum), chopped
2 tomatoes, peeled and chopped
method
1. To make the dough, beat the butter with electric beaters until creamy. Then add the garlic, cumin and 1 teaspoon salt and mix well. Add the masa harina and combined cream and stock alternately, beating until combined.
2. To make the filling, add the corn to a pan of boiling water and cook for 5 - 8 minutes, or until tender. Cool, then cut off the kernels with a sharp knife. Heat the oil in a frying pan and cook the chicken until golden. Remove, cool and shred finely. Add the garlic, chilli and onion to the pan and cook until soft. Add the red pepper and corn and stir for 3 minutes. Add the chicken, tomato and 1 teaspoon salt and simmer for 15 minutes, or until the liquid has reduced.
3. Bring a large pan of water to the boil and place a large bamboo steamer over it, making sure it doesn't touch the water.
4. Cut 12 pieces of baking paper 8 x 6 inches. Spread a thick layer of dough over each piece, leaving a border at each end.
5. Place some filling in the centre, roll up and secure both ends with string. Cook in the steamer for 35 minutes, or until firm.
The filling can be made a day ahead. Assemble on the day of serving.
