Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens🇸🇪
Kanelbulle
Medium 2 hr 10 min~260 kcal 5/10
🥧
Corn Pie with Ricotta
This Australian-style bake folds sweet corn and ricotta into pastry for a moist brunch slice.
Easy⏱️ 45 min📖 1 min readServes 6~248 kcal🇦🇺 Australian🌍 Full translation
16 min prep 24 min cook 5 min rest
- #For Guests
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 45 min- Prep16 min
- Resting/Marinating5 min
- Cooking24 min
Ingredients
6 servings
Quick:
- 4 Puff pastry
- 2 cup(~400 ml) Corn kernels
- 200 g Ricotta
- 2 Eggs
- 0.3 tsp(~1.5 ml) Black pepper
- 0.5 dessert spoon(~5 ml) Salt
- 2 tbsp(~30 ml) Chives
- 2 tbsp(~30 ml) Milk
What else can I make with these ingredients?
Instructions
- 1
Fit the puff pastry into a 26 cm tart pan, press the edges, and prick the base with a fork.
- 2
Mash the ricotta with a fork in a large bowl, then mix in 1 egg, chives, salt, and black pepper until smooth.
- 3
Fold the corn kernels into the ricotta mixture and spread it evenly in the tart pan; whisk the remaining egg with the milk and drizzle it over the top.
- 4
Bake in a 200°C oven for 24 minutes, until the top is golden.
24 min24:00 - 5
Rest the pastry for 5 minutes after it comes out of the oven, then slice and serve hot with a green salad.
5 min05:00
💡 Tip: Prick the puff pastry base with a fork after fitting it into the pan; it will not puff unevenly, and the filling will settle evenly. Fresh or frozen corn both work, but canned corn should be drained well.
🍽️ Serving suggestion: Cut the pastry into triangles and plate it with a green salad, tomato slices, and avocado slices to complete an Australian brunch plate.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Vitamin B12
Nutrition (per serving)
⚠️ Estimated, 75% match~248
kcal calories
9
g protein
24
g carbs
13
g fat
Protein 14%Carbs 39%Fat 47%
GI 31 · Low GIGL 7 · Low GLEstimated, 75% match
4.8g
Sugar
1.9g
Fiber
507.1mg
Sodium
4g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Estimated satiety (per serving)
5/10Moderate satiety, fine between meals
This recipe may contain allergens
- Gluten
- Milk
- Egg
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Corn Pie with Ricotta make?
This recipe serves 6.How long does Corn Pie with Ricotta take?
Prep 16 minutes, cooking 24 minutes, including 5 minutes of passive resting; 45 minutes in total.Is Corn Pie with Ricotta difficult?
This recipe is rated easy.How many calories does Corn Pie with Ricotta have?
Approximately 248 kcal per serving. Protein: 9g, carbs: 24g, fat: 13g.Which allergens does Corn Pie with Ricotta contain?
This recipe contains Gluten, Milk, Egg. Check it against your dietary needs.Which cuisine does Corn Pie with Ricotta belong to?
This recipe belongs to Australian cuisine.How many ingredients does Corn Pie with Ricotta need?
This recipe needs 8 ingredients.Is Corn Pie with Ricotta filling?
Satiety bar per serving is 5/10; moderately filling, suitable between meals. The score is based on protein, fiber and the satiety index.
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