Chicken and Sweetcorn Hand Pies

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.

 

Stuffed Baby Capsicums with Jalapeño Chilli

These are a non spicy version of a jalapeño popper.

I found these gorgeous baby capsicums at our local green grocer this week and wanted to come up with a way of getting my non capsicum eating son to eat them!

As with many things in life, cheese changes everything! So, with a hint of jalapeño, garlic and cheese a plate of these were scoffed in no time.

Makes 10

Ingredients

10 baby capsicums

1 jalapeño chilli, finely diced

1 clove garlic, minced

50g cream cheese

80g cheddar, grated finely

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade.

Take a capsicum, lay it on the chopping board and slice around a third off the top keeping the stem intact, scoop out the seeds and set aside, keep the removed top.

Repeat with the remaining capsicums.

Finely dice the removed capsicum tops, add the jalapeño, garlic, cream cheese and cheddar cheese, mix well.

Spoon the stuffing into the capsicums.

Bake for 15-20mins until the top is colouring.

Serve warm.

 

 

Creamy Smoked Salmon and Pea Sauce for Pasta or Baked Potatoes

Creamy sauce, smoked salmon and peas go so well together!

The boys have theirs over pasta but for the gluten free option I allow the sauce to thicken before adding the salmon and peas and then spoon it over a baked potato, utter decadence!

Serves 4-6.

Ingredients

30g butter

1 large onion, sliced

250g cream cheese

700mls milk

200g smoked salmon, cut into strips

400g frozen peas, defrosted

salt and pepper

500g dried pasta

Method

In a large frying pan over a medium to low heat, melt the butter and add the onion slices.

Cook gently until soft but not coloured, around 10mins.

Beat the cheese and 250mls of milk in a bowl until you have a creamy consistency.

Pour the cheese mix and the rest of the milk in with the onions and bring up to a gentle simmer.

Add the peas and salmon, cook until the salmon has only just lost its opaqueness.

Serve over pasta or allow to thicken a little in the pan and spoon over baked potatoes.