Using smoked chicken gives these pies amazing flavour and saves on cook time.
Ingredients
- 1 smoked chicken breast, chopped finely
- 310g can creamed corn
- 1 green onion, sliced
- 2 tablespoons chopped flat leaf parsley
- salt and cracked pepper
- 6 sheets frozen ready rolled shortcrust pastry, thawed (4 circles per sheet)
- milk, for brushing
Method
- Step 1Preheat oven to 180°C. Place the chicken, corn, green onion, parsley, salt and pepper in a bowl and mix until combined.
- Step 2Cut circles out of the pastry using a 10cm fluted cutter (if you do not have a fluted cutter, use a plain cutter). Place 1 tablespoon of the chicken mixture in the centre of half the pastry rounds. Top each one with remaining pastry rounds and press the pastry together around the edges with a fork to seal. Prick the centre of each pie with a fork.
- Step 3Brush the tops of each pie with a little milk. Place on baking trays lined with baking paper and bake for 20-25 minutes or until golden. Serve warm or refrigerate until needed.
- Low carb
Nutrition
5233 kj
Energy
66g
Fat Total
28g
Saturated Fat
5g
Fibre
38g
Protein
134mg
Cholesterol
1354.07mg
Sodium
24g
Carbs (sugar)
124g
Carbs (total)
All nutrition values are per serve
Notes
These pies may be made the day before and refrigerated. Try using smoked tuna or ham instead of smoked chicken.
Related Video
- Author: Kate Murdoch
- Image credit: Tanya Zouev
- Publication: Taste.com.au
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