Quick Chicken & Corn Pies

Ingredients
- 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
Method
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Preheat the oven to 180ºC. Lightly grease 4 individual pie dishes.
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Combine the shredded chicken, creamed corn, cheese and parsley.
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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.
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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.
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Brush the tops of the pies with the beaten egg. Prick the pastry top with a sharp knife to allow steam to escape.
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Bake the pies in the preheated oven for 25 minutes, or until the pastry is golden brown.
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Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.