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Free-form corn, cauliflower and chicken pies
Free-form corn, cauliflower and chicken pies
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Create personalized chicken and vegetable pies for the family with golden, flaky pastry.
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 110g butter, at room temperature, cubed
  • 1 egg yolk
  • 2-60.00 gm cold water
  • Melted butter, to grease
  • 400g (about 1/4) cauliflower, cut into small florets
  • 4 green shallots, trimmed, coarsely chopped
  • 1 125g can corn kernels, drained
  • 1 125g can creamed corn
  • 200g cooked chicken, shredded
  • 35g (1/3 cup) finely grated parmesan
  • 2 eggs, lightly whisked
  • 1/2 tsp poppy seeds
Instructions:
  • In a medium bowl, gently sift in the flour. Use your fingertips to blend in the butter until the mixture looks like fine breadcrumbs. Then, use a round-bladed knife to cut in the egg and just enough cold water until the dough comes together.
  • Transfer the pastry onto a lightly floured surface and form it into a disc shape. Cover it with plastic wrap and refrigerate for 30 minutes to allow it to rest.
  • Preheat your oven to 200°C while generously brushing a large baking tray with melted butter.
  • Combine cauliflower, green shallots, corn, creamed corn, chicken, parmesan, and eggs in a bowl. Season generously with salt and pepper.
  • Place the pastry on a lightly floured surface and split it into 4 equal portions. Roll each portion into a 20cm disc using a floured rolling pin until it's about 2mm thick.
  • Divide the filling evenly onto the centers of the pastry discs. Gently fold the edges of each pastry disc to partially cover the filling, keeping the centers of the pies open. Press the edges of the pastry to seal. Arrange on a greased tray and sprinkle with poppy seeds.
  • Bake in a preheated oven until the pastry is golden brown and cooked through, about 30 minutes. Allow to cool on the tray for 5 minutes before serving.

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