Chicken & sweetcorn pies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 6
Skip to ingredients
Showing items 1 to 3 of 6
- 500g puff pastryplus flour for dusting
- 2 skinless cooked chicken breasts
- 3 tbsp canned or frozen, defrosted sweetcorn
- 3 tbsp frozen peasdefrosted
- 6 tbsp double cream
- 1 tsp Dijon mustard
- 1 eggbeaten
- oilfor brushing
Nutrition: per serving
- kcal488
- fat32g
- saturates13g
- carbs33g
- sugars2g
- fibre0g
- protein19g
- salt0.83glow
Method
step 1
Ask a grown-up helper to 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.
step 2
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.
step 3
Push each square into the oiled tin, making sure it is pushed right into the edges
step 4
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.
step 5
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.
step 6
Brush the pastry with the beaten egg. Ask your grown-up helper to put them in the oven for 35 minutes or until they brown and the filling bubbles.
