Serves 6
55 min
Chicken & Sweetcorn Pies
Recipe GLPR3a53abc7501ae8
Individual savory hand pies filled with tender chunks of chicken, sweet corn, and peas bound together with Dijon mustard cream, wrapped in golden puff pastry and baked until crispy and golden brown.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
500g puff pastry
All-purpose flour, for dusting
2 skinless cooked chicken breasts
3 tablespoons canned or frozen sweetcorn, defrosted
3 tablespoons frozen peas, defrosted
6 tablespoons heavy cream
1 teaspoon Dijon mustard
1 large egg, beaten
Oil, for brushing
Directions
Preheat the oven to 180°C (160°C fan/gas mark 4). Lightly dust a work surface with flour. Unroll the puff pastry and roll it out gently, then trim it into a rectangle approximately 24cm × 36cm.
Cut the pastry rectangle in half lengthwise, creating two long strips. Then cut each strip into 3 equal squares, each approximately 12cm × 12cm.
Lightly oil a muffin tin or baking tray. Press each pastry square gently into a cup or mold on the tin, ensuring the pastry reaches into all edges and sits flush.
Cut the cooked chicken breasts into thin strips, then cut into bite-sized chunks. Transfer to a mixing bowl. Add the defrosted sweetcorn, defrosted peas, heavy cream, and Dijon mustard. Stir well until all ingredients are evenly combined.
Divide the chicken and cream filling equally among the pastry-lined cups, spooning it carefully into each one. Fold the overhanging pastry edges over the filling toward the center, pressing gently to seal. The pastry does not need to cover the filling completely.
Brush the pastry surfaces generously with the beaten egg. Transfer the tin to the preheated oven and bake for approximately 35 minutes, until the pastry turns deep golden brown and the filling begins to bubble at the edges.
