Avocado Feta Corn Puff Bites
Creamy, crunchy, sweet, spicy, all in one bite: these avocado corn feta puffs are the perfect addition to your festive menu ♡
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These avocado feta corn puff bites are everything you want in a festive appetiser: buttery, creamy, crispy, spicy and a little sweet, all packed into one perfect bite.
The golden puff pastry gives a light, flaky base while the avocado cream adds a smooth, tangy richness that ties everything together. The spicy butter corn brings warmth and a slight char, the feta adds that salty contrast and the pomegranate seeds give a juicy pop of freshness, sweetness and colour.
It’s the kind of snack that looks impressive but comes together effortlessly. Once you’ve prepped your components, you can simply assemble and serve, making it ideal for Diwali or any get together. Each bite is balanced in flavour and texture: crisp, creamy, salty and sweet and it’s one of those appetisers that always disappears first from the table!
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Avocado Feta Corn Puff Bites
servings
24 puff bites
prep time
10 min
cook time
10 min
Ingredients
Avocado Cream
- 1 ripe avocado
- 2-3 tbsp greek yogurt (or hung curd)
- juice of 1/2 lemon
- salt and pepper to taste
Spicy Corn
- 1 tbsp salted butter
- 1 tsp chilli flakes
- 1/2 cup sweet corn
- 1 tsp chaat masala
Assembly
- 6 puff pastry squares or 1 puff roll
- avocado cream
- spiced corn
- feta, crumbled
- pomegranate seeds
- drizzle of honey
Instructions:
- Make the avocado cream: Cut an avocado in half, remove the seed and scoop out the pulp into a blender. Add greek yoghurt, lemon juice, salt and pepper and pulse until smooth and creamy, it should have a mousse-like texture. Transfer the avocado cream to a piping bag for easy assembly later.
- Make the spicy corn: Heat butter in a pan. Once melted, add chilli flakes and let them sizzle for about two minutes to release their flavour. Add sweet corn, mix well and cook for 5–7 minutes until the corn turns slightly golden and develops a light char. Turn off the heat and finish with a sprinkle of chaat masala.
- Bake the puff pastry: If using puff pastry squares, cut each one into four smaller squares. If using a large roll, cut it into small squares. Place them on a lined baking tray and bake at 200°C for 10–15 minutes or airfry at 200°C for 7-10 minutes till golden and puffed. Once baked, gently press the centre of each puff with a chopstick to create a small space for the filling.
- Assemble: Pipe or spoon some avocado cream into the centre of each puff. Top with the spicy corn and crumble over some feta. Add a few pomegranate seeds for colour and crunch and finish with a light drizzle of honey. Serve immediately and enjoyy!
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