Chicken & sweetcorn pies

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• Lorraine

  08 April 2010

  Lorraine commented on this recipe

  The recipe sounds both easy and delicious but what sized tin do you use?

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• Morland Farm Shop

  08 April 2010

  Morland Farm Shop commented on this recipe

  Hi Lorraine, As the pastry squares are 12cm by 12cm I imagine the tin should be one that fits a 12cm square. We are only a Primary School so don't rely on our logic. Headteacher

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• Morland Farm Shop

  08 April 2010

  Morland Farm Shop commented on this recipe

  Tried the recipe in preparation of using it with our Year 6 10/11 year olds next term. Sealed the chicken after cutting it into strips and chunks and before putting it into the pie, on a very high heat in a little olive oil... very quickly... just a a minute or so. It tenderised the chicken and sealed in the juices for cooking. Be careful not to desicate the meat though... and it was a very adult orientated operation. Headteacher.

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• Clare

  08 April 2010

  Clare commented on this recipe

  can you explain how a recipe that requires ready cooked chicken, ready made pastry, canned sweetcorn and frozen peas is going to teach any kid about food?? why not go to the shop and buy a chicken pie?

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• Suew

  10 April 2010

  Suew commented on this recipe

  I was a little confused by which tin to use - in the end we opted to make 1 large pie! The mixture seemed a little runny - I thought it could do with something to thicken it? On the whole, I think this is a great recipe for children to learn how to cook. I don't agree that everything needs to be fresh and natural - the point is that children are learning the basic skills and will understand how recipes work. Perhaps later, when they are more skilled they can go on to making their own pastry, but I can't see what is wrong with using tinned sweetcorn and frozen peas.

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• Suew

  10 April 2010

  Suew rated this recipe

  

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• Naomi

  22 April 2010

  Naomi rated and commented on this recipe

  

  These pies are amazing! The age range for making these with children is 8-14 but I made them with my 18 month old, my 4 year old and my 6 year old. They all made their own pies and thoroughly enjoyed making and eating them. The filling is so versatile as well.

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• Manders

  16 August 2010

  Manders commented on this recipe

  Thank you for the idea of this recipe it will stop me buying shop bought chicken pies ever again. Putting the pies in muffin tins made perfect portion sizes for the kids and they looked adorable on the plates, the kids couldn't believe they'd made them themselves. We did use a different filling though because I know my kids like this chicken hotpot sauce I got from another recipe on this site and it worked very well. Will try this filling though as it sounds tasty.

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• Bonnie

  07 September 2010

  Bonnie commented on this recipe

  great idea to put them in a muffin tin! Will try that one myself. Thanks!

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• Steve M

  10 June 2013

  Steve M rated and commented on this recipe

  

  Hi All, I used Muffin tins as well and the results were excellent. Kids really enjoyed making them and they did look almost professional when served up. Obviously made the squares slightly smaller and going to use the same squared puff pastry idea for apple pies next week. Great fun and very little effort required.

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• Steve M

  10 June 2013

  Steve M commented on this recipe

  Hi All, I used Muffin tins as well and the results were excellent. Kids really enjoyed making them and they did look almost professional when served up. Obviously made the squares slightly smaller and going to use the same squared puff pastry idea for apple pies next week. Great fun and very little effort required.

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Ingredients

• 500g puff pastry , plus flour for dusting
• 2 skinless cooked chicken breasts
• 3 tbsp canned or frozen, defrosted sweetcorn
• 3 tbsp frozen peas , defrosted
• 6 tbsp double cream
• 1 tsp Dijon mustard
• 1 egg , beaten
• oil , for brushing

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Difficulty and servings

Makes 6

Preparation and cooking times

Prep 25 mins

Cook 35 mins

Ingredients

• 500g puff pastry , plus flour for dusting
• 2 skinless cooked chicken breasts
• 3 tbsp canned or frozen, defrosted sweetcorn
• 3 tbsp frozen peas , defrosted
• 6 tbsp double cream
• 1 tsp Dijon mustard
• 1 egg , beaten
• oil , for brushing

Per serving

488 kcalories, protein 19g, carbohydrate 33g, fat 32 g, saturated fat 13g, fibre 0g, sugar 2g, salt 0.83 g

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