¼ cup 50g) canned corn kernels, plus extra to serve (optional)
2 tablespoons thinly sliced green onion (scallion)
1 egg, beaten lightly
⅓ cup (80g) sour cream, extra
2 teaspoons Tabasco chipotle sauce
Lightly grease and preheat a 4-hole (⅓-cup/80ml) pie maker.
Using pastry cutter provided, cut four large rounds (11cm/4½in) from shortcrust pastry and four small rounds (9.5cm/4in) from puff pastry. Line prepared holes with shortcrust pastry rounds, pressing into base and side.
Divide shredded chicken, sour cream, chorizo, corn and 1 tablespoon of the green onion among pastry cases. Top with puff pastry rounds; press edges firmly to seal. Brush pastry with egg. Close lid; cook pies for 7 minutes or until browned.
Serve pies topped with extra sour cream, extra corn, Tabasco chipotle sauce and remaining green onion.