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Pepper & Corn Pies
I really should do something about this puff pastry addiction of mine. But it’s so tasty! And easy! These mini Pepper & Corn Pies are really simple, but they taste and look absolutely wonderful and can even be made a day ahead of time. Really nice when you want to serve something different as an appetizer. Or as a savoury snack. It also makes for great picnic food. Really versatile mini-pie, I tell you!
Ingredients:
4 puff pastry sheets
1/3 red bell pepper
1 spring onion
5 tbsp corn
6 tbsp cheese
2 tbsp buttermilk
3 tbsp cream
1/4 tsp Dijon mustard
1 egg
pepper
salt
Optional: chives
Directions:
My recipe makes for 12 mini-pies.
I’ve washed and finely minced about 1/3 of a red bell pepper.
And I did the same with a spring onion.
Put it all in a big bowl. It’s just pepper and spring onion, but it already looks cheerful. I’m such a veg-o-holic, it’s pathetic.
Add 5 tbsp crunchy and sweet corn to it.
I’ve also added 6 tbsp grated (aged) Gouda cheese. But use whatever cheese you have on hand or prefer.
Mix it all up and season the vegetables with a generous amount of salt and pepper.
In a separate bowl, break an egg, add 2 tbsp buttermilk,1/4 tsp dijon mustard, 3 tbsp cream, a few drops of Tabasco and whisk well.
New round, new chances. Got myself another muffin tin. Bets on how long this muffin tin will last with that kid of mine can be placed here.
I’ve lightly buttered it.
Thawed 4 puff pastry sheets.
Using a a 2,5 inch diameter cookie cutter—or if you’re anything like me you’ll end up using a glass—cut out puff pastry circles.
Just knead the leftovers, roll them out with a dough pin and keep cutting out circles until all the dough is gone.
Place the puff pastry circles in the muffin tin, spoon some of the pepper & corn mix on top, and drizzle a little of the egg & cream mix over it.
Admit this is a fun way to use your muffin tin for a change! And a great way to break in mine. Bake them in a preheated oven at 400F (200C) for 20 to 25 minutes. Until the dough has puffed up and the pies look beautifully golden brown.
Now this is completely optional, but it sure adds loads of color and flavor. Sprinkle the pepper & corn pies with finely chopped fresh chives before serving them. It really is the finishing touch.
Don’t they look cheerful and tasty? Incorporating vegetables into snacks sure livens things up.
I love puff pastry but seem to always forget about it when I’m scurrying for appetizer ideas – these look great and will be a great way to use the veggies from my CSA farm and garden this summer!
Really, you could be addicted to far worse things, right? I mean puff pastry is not exactly the crack of the baking world…. is it? These are just gorgeous- so sunny and beautiful, not to mention that they look delicious to boot. I can’t wait to test them out. Your blog is fabulous, I’ve happened upon it through a series of clicks and am just in love! -e
@Emily:
You just cracked me up!
It’s just so easy to work with. So fool-proof, and I always have a few sheets in the freezer. Thanks for the compliments!
Hey,
I currently live her in Netherlands, more specifically in Amsterdam – in the city of Albert Hein – and i really want to ask you where is possible to get this puff pastry sheets. I only find those pre-cut for the croissants. It could be that I am just still confused about the product placements in the shops.
Love your blog,
B
@B:
You have to look in the freezer section, B! They usually carry several brands. The Koopmans brand is the best. At least I think it is.
@Kay: Thank you! I’ll check.
Beautiful! Can’t wait to try these. Thanjs for the idea.
Wow – amazing little cuties! It gives me so many ideas of using puff pastry in a muffin tin!
This recipe is amazing, and something I really want to try. And your photographs are brilliant. I’m sort of curious about your camera now, lol!
(Btw, I’m a first-timer here, and I followed a link from PW).
Your photos are amazing and this recipe sounds pretty good. I’m adding this to my list of recipes to try.
@rohwyn:
Thanks for the compliments! You can find information about my photograhy and the camera I use in the photography link at the top of the page. I don’t use a crazy expensive camera, though :)
Wow! You always have wonderful party food ideas!
Kay,
I too, am addicted to puff pastry.
It is so easy, and I love making savory tarts with it!
I will try your corn pies for my next party!
Thanks!
Stacey Snacks
Hi. I always read your blog because the pictures make everything look so unbelievably yummy. I’m writing from Chile. *waves*
I really want to try this one and replace the peppers with tomatoes (I don’t like peppers), it looks so good. I bet I’d make it for a party and end up eating it all before people appear. Ha.
I came across your site through PW.
I’m not a cook *embarrassed* But I look at this recipe and the beautiful beautiful(!) pictures and they scream at me to try it!
So, I’m gonna! :)
I made these last week and fell in love. So delicious and fun to eat! I’ve got a second batch in the oven right now. The best part is that they’re essentially quite versatile. I’m using up some other vegetables I had on hand that need finishing off and this seemed the perfect way!
I made these and they were a big hit! My three year old gobbled the up, clearly not realizing he was actually eating veggies.
@Holly:
Same here. My 3 year old was eating them thinking they were mini pizzas! Slowly I’m becoming quite good at hiding vegetables :)
i just recently found your blog through tastespotting and i must say that it is very professional and i enjoy looking at it!!! the photos you take make me want to eat all the food displayed on them!!!!
ive saved this recipe and i cant wait to try it. i love how you detail everything…makes it easier for people like me to avoid big mistakes!!!
keep up the good work.
Just made these, after drooling over them on your blog… delicious! Thanks for the idea. Now I can run with it and do different combos (asparagus and swiss! spinach and feta! what about beets and goat cheese!). The possibilities are endless…
I made these in a mini-muffinpan and they came out very nicely..i forgot to top them with chives, but never mind :-)
Served them at a birthday party, and everybody liked them.
These look fabulous! I just found your blog yesterday and know that I will be visiting often! Thanks for putting so much time and energy into this great blog! My son and his wife visited Gouda two years ago and loved it. Do you recommend serving the Pepper and Corn Pies warm or cold?
@Kristy:
Thanks :)
I prefer to eat them luke-warm, my son prefers them cold.
Wo, i like it…
I’m gonna make this tommorow
You can cook my lady!
Meu deus!!! depois de olhar este Blog eu não resisti e corri para um restaurante… Me deu água na boca na mesma hora…rsrsrs
Fred