Tuesday, February 17, 2009

Mini chicken and sweet corn pies

Makes 12

* 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

1. 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.
2. 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.
3. 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.
4. 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.

Notes & tips
* To freeze: Place, in a single layer, in an airtight container. Freeze for up to 6 weeks. To thaw, remove from freezer the night before. Place on a plate and refrigerate. Transfer to a snap-lock bag or wrap in greaseproof paper and place in lunch box in the morning.

Super Food Ideas - Page 25
Recipe by Kim Meredith


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