Leftovers come back to life in these fun pies.
I tend to make up a BIG batch and then freeze them to be reheated at a later date, normally evenings when we are all coming and going a bit too much!
Makes 12 pies.
Ingredients
450g cooked chicken, brown and white meat
400g frozen sweetcorn, defrosted
2 tablespoons olive oil
1/2 red onion, finely diced
2 garlic cloves, finely sliced
1 jalapeño, deseeded and finely diced
250g cream cheese
20g fresh coriander, leaves and stalks
salt and pepper
1 kg puff pastry sheets, 6 sheets
1 egg, beaten
smoked paprika
Method
In a large pan, heat the oil and cook the onion until soft, add the chilli and garlic and cook for two minutes.
Add the cooked chicken and sweetcorn to the pan and mix well.
Add the cream cheese and mix until the cheese has melted and coated the chicken. Season well and allow to cool completely.
Once the filling has cooled, stir through the coriander.
Defrost the pastry and cut each sheet in half, spoon one twelfth of the filling onto one half of the cut sheet, brush the edges with egg and seal using a fork. Brush the top with egg and sprinkle over a little smoked paprika. Repeat with the remaining filling and pastry.
Preheat the oven to 200 degrees and bake the pies in batches for around 30 minutes until crispy.
Looks so yummy
Thanks Lynn! 🙂 Ros
Hi Ros, great for freezer foods…Love it! Cheryl
Thanks Cheryl! 🙂 Ros
Sounds yummy!
Thanks Kathleen! 🙂 Ros
hi
that’s good looking and apertizing pies !
Thanks
Oli
Thanks Oli! 🙂 Ros
wow!
Thanks Sara and apologies for taking sooooo long to get back to you! 🙂 Ros
These sound so delicious!! All of your recipes are so unique and appetizing at the same time–a difficult feat. I’m so excited to have found your blog! -#Annoms
Thanks so much chowwithme! 🙂 Ros
These look amazing! I’ll have to give these a go!
Thanks Karahw96, that’s very kind of you 🙂 Ros