Lunch

Cajun chicken and corn pies

cajun chicken and corn pies
4 Item
55M

Ingredients

Method

1.Heat oil in large frying pan, cook onion, corn and garlic, stirring, until onion softens. Add seasoning, cook, stirring, until fragrant. Add chicken, cook, stirring, until chicken changes colour. Add flour, cook, stirring, 1 minute. Gradually stir in stock, stir over heat until mixture boils and thickens, season, cool. Stir in coriander.
2.Preheat oven to 200°C (180°C fan forced). Oil four holes of six-hole (¾-cup/180ml) texas muffin pan.
3.Cut four 13cm (5-inch) rounds from pastry, press into pan holes. Divide chicken mixture among pastry cases.
4.Cut four 9cm (3½-inch) rounds from pastry, top chicken filling with pastry rounds. Press edges firmly to seal, brush tops with egg. Insert a chilli into each pie.
5.Bake pies about 25 minutes or until browned. Stand pies in pan 5 minutes before serving.

One corn cob will give about 1 cup kernels. You can substitute frozen or drained canned kernels.

Note

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