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30 minutes
Cheesy spinach rolls
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1 hour
Three-onion tart
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15 minutes
Cheese-and-gammon pops
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40 minutes
The ultimate chicken-and-corn pot pies
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The ultimate chicken-and-corn pot pies
6
Easy
15 minutes
40 minutesIngredients
- 3 T butter
- 2 T olive oil
- 3 leeks, washed and finely chopped
- 6 sprigs thyme
- 4 cloves garlic, crushed
- 1 x 415 g can creamed corn
- 1 rotisserie chicken or leftover roast chicken, shredded
- 2 x 500 g boxes Woolworths puff pastry, thawed
- 1 free-range egg, beaten
Method
- Preheat the oven to 200°C.
- Grease a large 6-hole muffin pan. Heat the butter and oil in a pan.
- Add the leeks, thyme and garlic and cook over a gentle heat for 5 minutes, or until the leeks are soft.
- Add the creamed corn and chicken and mix. Cool.
- Using a large glass or cookie cutter, cut out rounds of pastry large enough to fit the muffin pan. Fill to the top with the mixture.
- Cut out more pastry rounds and place on top of the filling. Seal the edges using a fork, or pinch closed. Brush lightly with egg and bake for 25–35 minutes, or until puffed and golden.
Cook’s note: Use leftover pastry to decorate the pies or freeze until ready to make this cauli-cheese pie.