The Active Scrawler: 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

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.

The Active Scrawler