Pepper and Corn Pies
Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!
4 puff pastry sheets, thawed
2 red sweet mini peppers
1 spring onion
5 Tbsp corn
6 Tbsp cheese (Gouda recommended)
2 Tbsp buttermilk
3 Tbsp cream
1/4 tsp Dijon mustard
My recipe makes for 12 mini-pies. Wash and finely mince 2 red sweet mini peppers. Do the same with a spring onion. Put it all in a big bowl. Add 5 tbsp crunchy and sweet corn to it. Add 6 tbsp grated (aged) Gouda cheese (or 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.
Lightly butter a muffing tin. Using a a 2 1/2 inch diameter cookie cutter—or 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. Bake them in a preheated oven at 400F (200C) for 20 to 25 minutes or until the dough has puffed up and the pies look beautifully golden brown.
Optional: Sprinkle the pepper & corn pies with finely chopped fresh chives before serving them. It really is the finishing touch.
Makes 12 mini pies.