Chicken & sweetcorn pies
- Good Food team
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Makes 6
Easy
Prep: 25 mins
Cook: 35 mins
A star rating of 3.6 out of 5.5 ratingsRate
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This fun and easy-to-make dish is perfect for getting kids aged 8-14 years busy in the kitchen
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Easy fairy cakes
A star rating of 4.6 out of 5.116 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal488
-
fat32g
-
saturates13g
-
carbs33g
-
sugars2g
-
fibre0g
-
protein19g
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salt0.83g
low
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Method
-
step 1
Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Roll out the pastry on a floured surface and trim to make a rectangle about 24 x 36cm.
-
step 2
Cut the pastry in half, lengthways, then cut each half into 3 equal squares, about 12cm along each side, using a small knife or scissors.
-
step 3
Push each square into the oiled tin, making sure it is pushed right into the edges
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step 4
Use scissors or a small knife to cut the chicken into strips, then cut into chunks. Put chunks in a bowl. Add the sweetcorn, peas, cream and mustard. Mix together.
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step 5
Divide mixture between the pies. Fold the tops of the pies over roughly and press together. Don’t worry if they don’t cover all the filling.
-
step 6
Brush the pastry with the beaten egg. Ask your grown-up helper to put them in the oven for 35 minutes or until they brown and the filling bubbles.
Recipe from Good Food magazine, May 2010
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A star rating of 3.6 out of 5.5 ratings
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