Quick & Easy

Corn, chicken & zucchini pies

corn, chicken & zucchini pies



1.Preheat oven to hot, 200°C (180°C fan forced). Lightly grease 4 x 9.5cm pie dishes. Cut 2 x 14cm circles from 2 sheets of pastry. Ease pastry into prepared dishes, extending pastry over edge. Line pastry cases with baking paper. Fill prepared cases with dried beans, rice or pasta. Blind-bake for 10 minutes. Remove paper and filling.
2.Meanwhile, heat oil in a large frying pan on high. Sauté zucchini for 3-5 minutes until golden and tender. Transfer to a large bowl with chicken, corn, cheese and onion. Season to taste.
3.Spoon chicken mixture evenly into pastry shells. Cut 4 x 12cm circles from remaining pastry. Brush edges with milk. Place over chicken filling to cover. Pinch edges to seal. Brush tops with milk. With a sharp knife, cut a small air vent into the pastry. Bake for 25-30 minutes until pastry is golden. Serve with salad.

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