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Receta Maque Choux Pies
by Global Cookbook

Maque Choux Pies
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  Raciónes: 6

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

  1. Cut corn kernels from cobs, scraping to remove lowfat milk.
  2. 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.
  3. 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.
  4. 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.
  5. Stir together egg yolk and 2 Tbsp. water; brush over pastry.
  6. Bake at 450 degrees for 10 to 15 min or possibly till pastry is golden brown. Serve pies with Tomato-Basil Sauce.
  7. This recipe yields 6 to 8 servings.
  8. Comments: Maque choux is a classic Cajun vegetable dish similar to succotash.