Sift the flour into a bowl

Chopped the butter on top

Mix flour and butter until resemble bread crumbs (kitchen aid on 2 for 45 seconds)

Add egg and water

Mix until dough comes together (kitchen aid on 2 for 15 seconds)

Knead dough on a lightly floured surface until smooth - don't let it become too sticky

Divide the dough into three equal portions

Roll out each portion of dough into a 20cm x 20cm square

Spread the extra butter over two of the rolled out dough squares (not the third)

Stack the dough squares with the unbuttered square on top

Roll out the dough again so the layers merge

Blend 2/3 of the contents of the can of whole corn kernels

Mix together creamed corn, whole corn, cream cheese or sour cream, spices and salt and pepper.

Preheat oven to 200º C

Cut the dough into small discs, about 9-12 cm (4-5 inches) in diameter.

Fill each disc with about 2 teaspoons of filling.

Fold over each disc to create a half-moon and use a fork to pinch dough shut.

Place the filled half-moons on a baking tray (greased or lined with a sheet of baking paper)

Brush with egg yolk

Bake at 200º C until puffed and starting to turn golden brown (about 20 minutes).

Remove from oven and let cool a little on cookie sheet.