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Mini chicken and sweet corn pies
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Whip up some delicious chicken and sweetcorn mini pies as a perfect on-the-go lunch option.
Ingredients:
  • 3 green onions, thinly sliced
  • 1/2 red capsicum, finely chopped
  • 420g can creamed corn
  • 500.00 ml chopped barbecued chicken, skin removed
  • olive oil cooking spray
  • 5 sheets ready-rolled frozen shortcrust pastry, partially thawed
  • 6.00 gm sesame seeds
Instructions:
  • Preheat oven and baking tray to 220°C. Heat oil in a non-stick pan over medium heat. Sauté onion, garlic, and capsicum until soft, about 1-2 minutes. Add corn and chicken, then season with salt and pepper before removing from heat.
  • Grease a 1/3-cup capacity muffin pan with oil. Cut twelve 10cm rounds from 3 pastry sheets and line the base and sides of the muffin holes. Fill pastry shells with chicken mixture and seal the edges with a water brush.
  • Cut twelve 8cm rounds from the remaining 2 pastry sheets. Place them over the filling, press the edges to seal, brush the tops with egg, and sprinkle with sesame seeds.
  • 1. Preheat the oven with a hot baking tray inside. Place the muffin pan on the preheated baking tray and bake for 25 to 30 minutes until golden. Allow to cool for 5 minutes, then gently loosen the edges with a knife and remove the muffins from the pan. Let them cool completely before serving.

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