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.
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
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.