Pie recipe for 4 - 8 people, takes only 35 mins; recipe has puff pastry, chicken breast, sweetcorn, pea, double cream, dijon mustard, egg and oil.
Chicken & sweetcorn pies
Course: Pie
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Chicken Breast: 2 skinless cooked chicken breasts
- Egg: 1 egg, beaten
- Oil: oil, for brushing
- Dijon Mustard: 1 tsp Dijon mustard
- Pea: 3 tbsp frozen peas, defrosted
- Sweetcorn: 3 tbsp canned or frozen, defrosted sweetcorn
- Double Cream: 6 tbsp double cream
- Puff Pastry: 500g puff pastry, plus flour for dusting
Directions
- Ask a grown-up helperto turn the oven on to 180C/160C fan/gas 4. Roll out the pastry on a floured surface and trim to make a rectangle about 24 x 36cm.
- Cut the pastry in half, lengthways, then cut each half into 3 equal squares, about 12cm along each side, using a small knife or scissors.
- Push each square into the oiled tin, making sure it is pushed right into the edges
- Use scissors or a small knife to cut the chicken into strips, then cut into chunks. Put chunks in a bowl. Add the sweetcorn, peas, cream and mustard. Mix together.
- Divide mixture between the pies. Fold the tops of the pies over roughly and press together. Don't worry if they don't cover all the filling.
- Brush the pastry with the beaten egg.Ask your grown-up helperto put them in the oven for 35 minutes or until they brown and the filling bubbles.
