By Judy Bastyra and Becky Johnson
Popularly called “gold bags”, these crisp pastry purses have a coriander-flavoured filling based on water chestnuts and corn. They are the perfect vegetarian snack.
Make the filling. Place the baby corn, water chestnuts, shallot and egg yolk in a food processor or blender. Process to a coarse paste. Place the egg white in a cup and whisk it lightly with a fork.
Put the cornflour in a small pan and stir in the water until smooth. Add the corn mixture and chopped coriander and season with salt and pepper to taste.