Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.28 Kcal (918 kJ) | ||
| Calories from fat | 125.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.92g | 21% | |
|---|---|---|---|
| Cholesterol | 58.72mg | 20% | |
| Sodium | 231.58mg | 10% | |
| Potassium | 251.57mg | 5% | |
| Total Carbs | 21.63g | 7% | |
| Sugars | 6.41g | 26% | |
| Dietary Fiber | 2.72g | 11% | |
| Protein | 3.77g | 8% | |
| Vitamin C | 44.6mg | 74% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 17.7mg | 98% | |
| Calcium | 21.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 134.26 Kcal (562 kJ) | ||
| Calories from fat | 76.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.52g | 21% | |
|---|---|---|---|
| Cholesterol | 35.95mg | 20% | |
| Sodium | 141.8mg | 10% | |
| Potassium | 154.04mg | 5% | |
| Total Carbs | 13.25g | 7% | |
| Sugars | 3.92g | 26% | |
| Dietary Fiber | 1.67g | 11% | |
| Protein | 2.31g | 8% | |
| Vitamin C | 27.3mg | 74% | |
| Vitamin A | 0.7mg | 36% | |
| Iron | 10.8mg | 98% | |
| Calcium | 12.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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