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Ingredients

1 smoked chicken breast, chopped finely
310g can creamed corn
1 green onion, sliced
2 tablespoons chopped flat leaf parsley
salt and cracked pepper
6 sheets frozen ready rolled shortcrust pastry, thawed (4 circles per sheet)
milk, for brushing

Method

Step 1 Preheat oven to 180°C. Place the chicken, corn, green onion, parsley, salt and pepper in a bowl and mix until combined.
Step 2 Cut circles out of the pastry using a 10cm fluted cutter (if you do not have a fluted cutter, use a plain cutter). Place 1 tablespoon of the chicken mixture in the centre of half the pastry rounds. Top each one with remaining pastry rounds and press the pastry together around the edges with a fork to seal. Prick the centre of each pie with a fork.
Step 3 Brush the tops of each pie with a little milk. Place on baking trays lined with baking paper and bake for 20-25 minutes or until golden. Serve warm or refrigerate until needed.

Smoked chicken and corn pies

How to make Smoked chicken and corn pies

Ingredients

Method