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
• Tomato-Basil Sauce

Preparation

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; 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.
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.