Really easy chicken & corn muffin pies

ABC NSW radio 1233 with Carol Duncan on 28 September 2009

The Great Aussie Pie Competition was held in Sydney recently in conjunction with the Fine Food Awards.  To our surprise we discovered a few of the award winning pies as we ate and drank our way down the east coast of Tasmania. This recipe may not be quite the gastronomic equal of some of these award winners but it’s tasty and so so easy, it might be worth giving it a go.  A great way to get kids involved, making their own big ones for a quick and easy meal or small ones for parties, snacks and school lunchboxes.

Alternatively, make savoury tartlets by omitting the lids (instructions for the more rustic finish are at the end of the pie recipe below).

Cooked savoury tartlets with added chorizo sausage

Cooked savoury tartlets with added chorizo sausage

Easy Chicken & Corn Muffin Pies

Makes 12

Ingredients

1 cooked BBQ chicken, shredded

2 cups mixed vegetables (eg. diced red capsicum, celery, green shallots, corn, peas)

400g can creamed corn

2 teaspoons dried mixed herbs (optional)

4 sheets puff pastry

1 small egg, lightly beaten mixed with 1 tablespoon milk

1-2 tablespoons sesame seeds

Method

  • Combine cooled chicken, vegetables, corn and herbs.

  • Using a pastry cutter or trace around a saucer with a sharp knife to cut pastry rounds. Gently push into lightly greased muffin tins.

  • Spoon chicken mixture into pastry. Cut pastry lids, place on pies and gently press edges together to seal.

  • Make 2 small slits in pastry lids, brush with egg mix and sprinkle with sesame seeds.

  • Bake in hot oven (200° – 210°C) for 15-20 minutes or until golden.

  • Serve hot or cold.

Tips:

  • Substitute beef, lamb, seafood, choriz or tofu for chicken or use any combination of other vegetables.
  • Pies can be frozen for up to 3 months.
  • The same mixture could be used to make tartlets (see recipe below).

SAVOURY MUFFIN TARTLETS

Cut each puff pastry sheet into 4 squares. Push each square gently into muffin tin holes with any excess pastry left above the hole for a more rustic look. Fill with mixture and bake in hot oven (200° – 210°C) for 15-20 minutes or until golden.

The mixture for these is roast pumpkin & chorizo sausage.

Savoury tartlets - leave excess pastry above the pan

Savoury tartlets - gently push pastry squares into holes, leaving excess pastry above the pan for a more rustic finish

Cooked savoury tartlets with added chorizo sausage

Cooked savoury tartlets with roast pumpkin & chorizo sausage

• Posted in: Recipes, Radio, Chicken, Pastry, Vegetables    Bookmark and Share

| | © 2019 Brigid Treloar