Sunday, June 24, 2012

Allergy free mini creamy chicken and corn pies recipe

One batch is 24 mini pies. Any leftovers, make a normal sized single pie out of them.

  • 1 batch allergy free shortcrust pastry (see posted recipe), returned to room temp.
  • 1 batch allergy free puff pastry (see posted recipe), chilled
  • Cooking olive oil
  • 200g chicken mince
  • ½ cup warm water
  •  chicken stock cube
  •  cup creamed corn (can buy half cup cans)
  • Pepper to taste
  • 1 tbsp cornflour
  • 1 small corncob, kernels removed

  • Prepare the pastries so that there is at least 2 hours chilling time prior to usage.
  • Make sure there is enough puff pastry rolled out initially to cover all the pies without re-rolling. When excess puff pastry is rerolled, after being formed into a ball, it looses its ability to puff.
  • Cook the mince in large pot with the cooking olive oil.
  • Remove from the heat once cooked through.
  • In a small saucepan, combine the warm water, chicken stock cube, creamed corn and pepper together.
  • Whisk until the chicken stock is mostly dissolved or crumbled apart.
  • Slowly sprinkle over the cornflour, whisking all the while.
  • Once the cornflour has been added turn the heat to medium and whisk continuously until the sauce thickens.
  • Add the corn kernels and whisk for a ½ minute more.
  • Fold the sauce into the chicken mince while the mince is still hot.
  • Leave off the heat to cool completely before filling the pastry or your pastry will become too soggy to handle.
Pie Construction and Cooking
  • Grease a mini muffin/pie pan.
  • Line each pie hole with shortcrust pastry, cutting away the excess and re-rolling it as necessary.
  • Add filling to the top of each pie without layering it over the edge of the pastry.
  • Cut small square pieces of puff pastry and lay them over the filling, making sure the pastry edges line up.
  • Carefully press the edges together with the prongs of a fork.
  • Cut away excess with a small round cookie cutter.
  • Spike the tops with a prong so steam can escape.
  • Cook for approximately 20-25 minutes on 200°C.
  • Allow to cool on a wire rack after 5 minutes in the pan so that the bottoms harden.

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