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.

Ingredients

Pastry

• 1 batch allergy free shortcrust pastry (see posted recipe), returned to room temp.
• 1 batch allergy free puff pastry (see posted recipe), chilled

Filling

• Cooking olive oil
• 200g chicken mince
• ½ cup warm water
• ⅓ chicken stock cube
• ⅓ cup creamed corn (can buy half cup cans)
• Pepper to taste
• 1 tbsp cornflour
• 1 small corncob, kernels removed

Method

Pastry

• 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.

Filling

• 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.