A snack to pamper your guests with a very Mexican touch. Puff pastry squares filled with a delicious mixture of huitlacoche, manchego cheese, and cream cheese, accompanied by black sesame seeds that will enhance the dish and increase its flavor.
Sprinkle flour on the work surface and use a rolling pin to roll out the puff pastry until it's thin, trying to form a square.
Once the dough is ready, divide it with a knife into equal parts, forming rectangles.
Spread cream cheese over the entire rectangle and let it rest.
In a skillet, add oil and fry the garlic and onion. When the onion turns translucent, add the huitlacoche and season with salt, pepper, and chicken bouillon powder. (If it seems too dry, add a little water and let it boil). Add the can of corn and let it cook for approximately 2 minutes.
Place a tablespoon of huitlacoche on top of the puff pastry and cream cheese, and then add the crumbled manchego cheese with your fingers, forming a line across the rectangle.
It's time to close the rectangle, so you'll need a beaten egg with a fork. Brush the egg on all the edges of the puff pastry.
Start closing it from the horizontal ends, and the top and bottom of the rectangle will be sealed by pressing with the tines of the fork, which will also serve as decoration.
Once the little packages are made, place them on a greased baking dish or tray.
Brush each package with the beaten egg and sprinkle black sesame seeds on top of each one.
Bake for approximately 25 minutes or until the puff pastry is golden brown.
Serve hot preferably.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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