Wednesday, 2 May 2012

Chicken & Corn Pies

A quick tasty lunchtime snack.

 (Makes 8 small pies)
  • 2 cups cooked chicken, shredded
  • 1 x 415g tin creamed sweetcorn
  • 230g cream cheese
  • 1 egg, beaten
  • 3 spring onions, chopped
  • Juice of ½ a lemon
  • Sea salt and black pepper
  • 1 x 400g puff pastry roll, defrosted
  • 1 egg, beaten for egg-wash

  1. Heat oven to 210°C. In a bowl, mix together the chicken, sweetcorn, cream cheese, egg, spring onion and lemon juice. Season well.
  2. Place 8 small pie containers on a baking tray, spoon dollops of mixture into containers, cut rounds of pastry to cover the tops, secure onto the bases.
  3. Brush pastry with beaten egg, bake for 10–15 minutes, or till golden brown.
  4. To serve: reheat, serve immediately.