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Quick Chicken & Corn Pies

Quick Chicken & Corn Pies

serving size icon
Serves 4

Ingredients

  • 2 cups shredded cooked Chicken
  • 425g can Creamed Corn
  • 1 cup Grated Cheese
  • 2 Tbsp chopped Parsley
  • 3 sheets ready rolled Puff Pastry, thawed if frozen
  • 1 Egg, lightly beaten

Method

Preheat the oven to 180ºC. Lightly grease 4 individual pie dishes.

Combine the shredded chicken, creamed corn, cheese and parsley.

Cut out 4 circles from the pastry large enough to line the base and sides of each pie dish. Place the pastry into the pie dishes then place a quarter of the filling into each pastry case.

Cut 4 circles of pastry for the tops of the pies. Place them over the filling. Trim the edges and crimp with a fork to seal. Use the pastry trimmings to cut decorations if desired.

Brush the tops of the pies with the beaten egg. Prick the pastry top with a sharp knife to allow steam to escape.

Bake the pies in the preheated oven for 25 minutes, or until the pastry is golden brown.

Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.

How to Make the Perfect Pastry

MEAL INGREDIENTS

Qty Price
Countdown Chicken Breast Skinless Boneless Small Pk $14.50 kg
$14.50 kg
Wattie's Corn Cream Style $2.30 ea
$2.30 ea
Countdown Cheese Grated Shredded Edam $6.00 ea
$6.00 ea
Edmonds Flaky Puff Pastry 750g $5.00 ea was $5.99
$5.00 ea was $5.99
Superb Herb Parsley Living Plant $3.50 ea
$3.50 ea

PANTRY

Qty Price
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea