Maque Choux Pies

Name: Maque Choux Pies
Ingredients: 4 ears fresh corn, husked; 1/4 cup butter or margarine; 1 small red bell pepper, chopped; 1 small green bell pepper, chopped; 1 small onion, diced; 2 tablespoons all-purpose flour; 2 tablespoons sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup whipping cream; 1 (17 1/4-ounce) package frozen puff pastry sheets, thawed; 1 egg yolk, lightly beaten; 2 tablespoons water

13 ingredients

6 steps

Ingredients

4 ears fresh corn, husked
1/4 cup butter or margarine
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small onion, diced
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup whipping cream
1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
1 egg yolk, lightly beaten
2 tablespoons water

Directions

1

Cut corn kernels from cobs, scraping to remove milk.
2

Melt butter in a large skillet over medium-high heat; add corn, bell peppers, and onion; saute 8 minutes or until corn is almost tender. Stir in flour, sugar, salt, and pepper. Gradually add cream, and cook, stirring constantly, 5 minutes or until slightly thickened. Cover and chill 30 minutes.
3

Roll puff pastry to an 11 1/2- x 10 1/2-inch rectangle on a lightly floured surface; cut into 32 circles with a 3 1/4-inch round cutter.
4

Spoon 2 tablespoons corn mixture in center of each pastry circle; fold circles in half, and crimp edges with a fork to seal. Place on an ungreased baking sheet.
5

Stir together egg yolk and 2 tablespoons water; brush over pastry.
6

Bake at 450° for 10 to 15 minutes or until pastry is golden. Serve pies with Tomato-Basil Sauce.