Handheld Chicken and Sweetcorn Pies
For a shortcrust pastry, I tend to make big batches every now and then and freeze it in smaller blocks. It just needs to be taken out a few hours ahead of time and left in the fridge to defrost.
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
37
MINUTES
Ingredients
- 600g shortcrust pastry
120g sweetcorn kernels
2 chicken breasts or thighs, roasted and pulled off the bone and finely sliced
150mls crème fraiche
2 eggs, lightly beaten
a small bunch of parsley, chopped
a small handful of sesame seeds
Method
Preheat your oven to 180°C.
Roll out just over half of the pastry and cut 12 discs that will fit neatly into a bun tin. You can grease and flour your tin or use paper bun cases. Place each disc into the holes in the tin and then place the tin into the fridge to chill. Cut out 12 more discs that will fit on the top. Cut a cross in the centre of each one and set them aside in the fridge as well.
Mix the sweetcorn, chicken, parsley, crème fraiche and most of the eggs together. Keep a little of the egg aside to seal the pastry and to brush on top. Season the chicken mixture and spoon it between the pastry-filled holes in the bun tin. Brush around the edges with the egg mixture, lay the pastry tops on each pie and pinch the sides so they are neatly attached.
Brush the tops with the rest of the egg and sprinkle with sesame seeds and cracked black pepper.
Bake for 30 to 35 minutes until golden and cooked right through.
