These pies are great as a main meal with some mash, veg and gravy or as a snack.
Top tip:
Be generous with the filling, these pastry squares are slightly thicker so they can take a little more filling.
Adjust the mixture to make it creamier by adding some double cream, extra cornflour, and extra milk. This will give you more of a saucy filling.
Freeze some of the pies, makes dinner times easier on those busy days.
Makes 30 medium pies or 15 large pies.
Ingredients
3 packs of 5” Arman puff pastry squares (10 squares in each pack)- defrost in the fridge overnight.
1 kg of chicken breast cut into small pieces.
330g of sweetcorn
½ tsp of crushed black pepper
½ tsp salt
¼ tsp crushed chilli flakes
¼ tsp of cumin powder
½ tsp of lemon pepper powder
1 vegetable stock pot
2 small onions
2 green chillies
3- 4 cloves of garlic
Handful of finely chopped fresh coriander.
100g of grated cheese
1 cup of milk- have a little more to loosen the mixture if needed.
2 heaped tbs of cornflour
2 tbs olive oil
2 beaten eggs.
Black sesame seeds
Some water to seal the pies or flour and water paste.
Method
1. Start of by chopping the chicken breast into small pieces, the smaller the better.
2. Add the onion, chillies and garlic into a small chopper and finely chop. Add this to a pan with the 2 tbs of olive oil and cook on high heat on a medium hob for a couple of minutes.
3. Add the chopped chicken, stir on high heat for a few minutes until its starts to become opaque.
4. At this point add the salt, chilli flakes, pepper, lemon pepper and cumin powder. Stir thoroughly and use the wooden spoon to break the chicken up even more.
5. Add the stock pot and stir, allow some of the water that will have released to evaporate.
6. At this point the chicken should be cooked through and fully opaque
7. Now add the cornflour, stir, and then add a cup of milk.
8. Keep stirring until the mixture thickens, add more milk if needed.
9. Finally stir in the cheese and fresh coriander
10. Allow to cool before filling the pies.
11. Either use two sheets on top of each other with filling in the middle to create a larger square main meal pie or one sheet with filling in the middle to create a smaller triangular snack style pie.
12. Use the water or flour paste around the edges to seal the pie.
13. Press the edges gently with the back of a fork and prick the middle to allow air to release when baking.
14. Give the pies an egg wash and top with black sesame seeds.
15. Bake at 180 degrees centigrade for approx. 25 mins or until golden brown on top and golden and crisp at the bottom.
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