Mini Chicken and Sweetcorn Pies
- 1 tablespoon olive oil
- 3 green onions, thinly sliced
- 1 garlic clove, crushed
- 1/2 red capsicum, finely chopped
- 420g can creamed corn
- 2 cups chopped barbecued chicken, skin removed
- olive oil cooking spray
- 5 sheets ready-rolled frozen shortcrust pastry, partially thawed
- 1 egg, lightly beaten
- 2 teaspoons sesame seeds
- Preheat oven and a flat baking tray to 220°C. Heat oil in a non-stick frying pan over medium heat. Add onion, garlic and capsicum. Cook for 1 to 2 minutes or until soft. Stir in corn and chicken. Remove from heat. Season with salt and pepper.
- Spray a 12-hole, 1/3-cup capacity muffin pan with oil. Cut twelve 10cm rounds from 3 pastry sheets. Use to line base and sides of muffin holes. Spoon chicken mixture into pastry shells. Brush edges with water.
- Cut twelve 8cm rounds from remaining 2 pastry sheets. Place over filling. Press edges to seal. Brush pie tops with egg. Sprinkle with sesame seeds.
- Place muffin pan on hot baking tray. Bake for 25 to 30 minutes or until golden. Set aside to cool for 5 minutes. Run a knife around pie edges to loosen. Remove gently from pan. Allow to cool completely.
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