Maque Choux Pies

Maque choux is a classic Cajun vegetable dish similar to succotash.

Yield: 6 to 8 Servings
Recipe from Southern Living

More From Southern Living


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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Maque Choux Pies Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy