Quick Chicken & Corn Pies
Place the pies on a low shelf in the oven to ensure that the bottom and sides of the pastry brown.
Ingredients
- 2 cups shredded cooked chicken
- 425 grams canned creamed corn
- 1 cup grated cheese
- 3 sheets ready rolled puff pastry, thawed if frozen
- 1 egg, lightly beaten
- 2 tablespoons chopped parsley
- 2 cups shredded cooked chicken
- 425 grams canned creamed corn
- 1 cup grated cheese
- 3 sheets ready rolled puff pastry, thawed if frozen
- 1 egg, lightly beaten
- 2 tablespoons chopped parsley
- Step 1 of 6Preheat the oven to 180ºC. Lightly grease 4 individual pie dishes.
- Step 2 of 6Combine the shredded chicken, creamed corn, cheese and parsley.
- Step 3 of 6Cut out 4 circles from the pastry large enough to line the base and sides of each pie dish. Place the pastry into the pie dishes then place a quarter of the filling into each pastry case.
- Step 4 of 6Cut 4 circles of pastry for the tops of the pies. Place them over the filling. Trim the edges and crimp with a fork to seal. Use the pastry trimmings to cut decorations if desired.
- Step 5 of 6Brush the tops of the pies with the beaten egg. Prick the pastry top with a sharp knife to allow steam to escape.
- Step 6 of 6Bake the pies in the preheated oven for 25 minutes, or until the pastry is golden brown.
Method
- Step 1 of 6Preheat the oven to 180ºC. Lightly grease 4 individual pie dishes.
- Step 2 of 6Combine the shredded chicken, creamed corn, cheese and parsley.
- Step 3 of 6Cut out 4 circles from the pastry large enough to line the base and sides of each pie dish. Place the pastry into the pie dishes then place a quarter of the filling into each pastry case.
- Step 4 of 6Cut 4 circles of pastry for the tops of the pies. Place them over the filling. Trim the edges and crimp with a fork to seal. Use the pastry trimmings to cut decorations if desired.
- Step 5 of 6Brush the tops of the pies with the beaten egg. Prick the pastry top with a sharp knife to allow steam to escape.
- Step 6 of 6Bake the pies in the preheated oven for 25 minutes, or until the pastry is golden brown.
Method
- Step 1 of 6Preheat the oven to 180ºC. Lightly grease 4 individual pie dishes.
- Step 2 of 6Combine the shredded chicken, creamed corn, cheese and parsley.
- Step 3 of 6Cut out 4 circles from the pastry large enough to line the base and sides of each pie dish. Place the pastry into the pie dishes then place a quarter of the filling into each pastry case.
- Step 4 of 6Cut 4 circles of pastry for the tops of the pies. Place them over the filling. Trim the edges and crimp with a fork to seal. Use the pastry trimmings to cut decorations if desired.
- Step 5 of 6Brush the tops of the pies with the beaten egg. Prick the pastry top with a sharp knife to allow steam to escape.
- Step 6 of 6Bake the pies in the preheated oven for 25 minutes, or until the pastry is golden brown.