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Ingredientes
- 4 x ears fresh corn husked
- 1/4 c. butter or possibly margarine
- 1 sm red bell pepper minced
- 1 sm green bell pepper minced
- 1 sm onion diced
- 2 Tbsp. all-purpose flour
- 2 Tbsp. sugar
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/2 c. whipping cream
- 1 pkt frzn puff pastry sheets - (17 1/4 ounce) thawed
- 1 x egg yolk lightly beaten
- 2 Tbsp. water Tomato-Basil Sauce (see recipe)
Direcciones
- Cut corn kernels from cobs, scraping to remove lowfat milk.
- Heat butter in a large skillet over medium-high heat; add in corn, bell peppers, and onion; saute/fry 8 min or possibly till corn is almost tender. Stir in flour, sugar, salt, and pepper. Gradually add in cream, and cook, stirring constantly, 5 min or possibly till slightly thickened. Cover and refrigerate30 min.
- Roll puff pastry to an 11 1/2- by 10 1/2-inch rectangle on a lightly floured surface; cut into 32 circles with a 3 1/4-inch round cutter.
- Spoon 2 Tbsp. corn mix 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 Tbsp. water; brush over pastry.
- Bake at 450 degrees for 10 to 15 min or possibly till pastry is golden brown. Serve pies with Tomato-Basil Sauce.
- This recipe yields 6 to 8 servings.
- Comments: Maque choux is a classic Cajun vegetable dish similar to succotash.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 6 servings | |
| Calories 137 | |
| Calories from Fat 101 | 74% |
| Total Fat 11.46g | 14% |
| Saturated Fat 7.18g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 253mg | 11% |
| Potassium 67mg | 2% |
| Total Carbs 8.53g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.33g | 4% |
| Protein 0.86g | 1% |
