Quick Chicken & Corn Pies
- 2 cups shredded cooked Chicken
- 425g can Creamed Corn
- 1 cup Grated Cheese
- 2 Tbsp chopped Parsley
- 3 sheets ready rolled Puff Pastry, thawed if frozen
- 1 Egg, lightly beaten
Preheat the oven to 180ºC. Lightly grease 4 individual pie dishes.
Combine the shredded chicken, creamed corn, cheese and parsley.
Cut 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.
Cut 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.
Brush the tops of the pies with the beaten egg. Prick the pastry top with a sharp knife to allow steam to escape.
Bake the pies in the preheated oven for 25 minutes, or until the pastry is golden brown.
Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.