Cut corn kernels from cobs, scraping to remove milk.
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.
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.
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.
Stir together egg yolk and 2 tablespoons water; brush over pastry.
Bake at 450° for 10 to 15 minutes or until pastry is golden. Serve pies with Tomato-Basil Sauce.
these are definitely delicious! i've made these twice & they're always a hit! the only problem i run into is that i have alot of filling left over. you really can't put as much as you'd like to put inside the pastry bc they start to ooze out when baking in the oven. it takes some time to stuff and prepare them but maybe w/more practice, it'll go alot faster.
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