Heat the butter in a pan, allow to cool. In a bowl, mix the flour with all the other ingredients up to and including the yeast. Pour in the water and butter, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
Finely chop the garlic and shallot.
Heat the butter in a wide-bottomed frying pan, fry the garlic, shallot and meat for approx. 3 mins., rinse and drain the sweetcorn before adding it to the pan, pour in the stock, simmer for approx. 2 mins., season. Allow to cool slightly.
Grate the cheese and stir in.
Divide the dough into 8 portions, shape into balls.
Add 1 tbsp of filling to each, seal and flatten slightly.
Heat the butter in a non-stick frying pan, reduce the heat and fry for approx. 3 mins. on each side.