Really easy chicken & corn muffin pies
On ABC NSW radio
The Great Aussie Pie Competition is usually held in Sydney 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 pie ‘lids’ (instructions for the more rustic finish are at the end of the pie recipe below).
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
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Combine cooled chicken, vegetables, corn and herbs.
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Using a pastry cutter or trace around a saucer with a sharp knife to cut pastry rounds. Gently push into lightly greased muffin tins.
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Spoon chicken mixture into pastry. Cut pastry lids, place on pies and gently press edges together to seal.
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Make 2 small slits in pastry lids, brush with egg mix and sprinkle with sesame seeds.
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Bake in hot oven (200° – 210°C) for 15-20 minutes or until golden.
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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 – gently push pastry squares into holes, leaving excess pastry above the pan for a more rustic finish
Cooked savoury tartlets with roast pumpkin & chorizo sausage
Posted on October 2, 2009 at 2:15 am by Brigid · Permalink
In: Recipes, Radio, Chicken, Pastry, Vegetables · Tagged with: Chicken, Kids, Pastry, Radio, Recipes, Vegetables
In: Recipes, Radio, Chicken, Pastry, Vegetables · Tagged with: Chicken, Kids, Pastry, Radio, Recipes, Vegetables
3 Responses to “Really easy chicken & corn muffin pies”
Angela - May 26, 2010
Hi Brigid,
My Grandfather was listening to 1233 ABC on Monday (Carol Duncan’s segment) and was extremely impressed by a Sardine Recipe and an Anchovy Recipe discussed. Is there a Recipe you can provide on these or anything similar? That would be muchly appreciated.
THANKS!!!
Angela.
Brigid - May 31, 2010
Thanks Angela.
The Sardine recipe mentioned was Australian Sardine with tomato olive salsa. This was done for the Nature Conservation Society of NSW so I will add a copy of the recipe to this website shortly but in the meantime you can download a copy directly from their website http://nccnsw.org.au.
The anchovies were used in a salsa verde, a mixture of herbs, garlic, anchovies and EV olive oil. It can then be used as a marinade and/or a sauce with just about any seafood or meat and not only tastes good but looks fantastic with its vibrant green colour.
Attached is a tuna with salsa verde recipe from FISHline, our free advisory service at Sydney Fish Market. Just go to http://www.sydneyfishmarket.com.au and take the link to the recipes, there are lots there. This tuna recipe would be an ideal choice for tapas (which was the topic for that program and is probably what your grandfather heard us discussing). Cut the tuna or other firm flesh fish into 3cm pieces, thread a couple of pieces on a short skewer and char-grill, panfry or grill. Serve with the salsa verde drizzled over the top or as a dipping sauce.
Alternatively, try Carol’s suggestion and panfry lightly dusted sardines or whiting (fillets or whole butterflied) and serve drizzled with salsa verde. It really is yum and a great way to introduce a lesser known fish to people who may not have tried it before. Because the sardines are a stronger tasting fish you could also add a tablespoon or two of lemon juice to the mix.
Remember, most of the seafood in recipes can be substituted so have some fun experimenting!
Hope this helps and if you get time let me know how it goes.
Enjoy the cooking!
Angela - May 31, 2010
This is great. Thanks so much. Yum!!!
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