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Yield
6 to 8 Servings

How to Make It

Step 1

Cut corn kernels from cobs, scraping to remove milk.

Step 2

Melt butter in a large skillet over medium-high heat; add corn, bell peppers, and onion; sauté 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.

Step 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.

Step 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.

Step 5

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

Step 6

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

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