Mini Chicken & Sweetcorn Pot Pies
Ingredients
- 2
x 400g TODAY® Original Shortcrust Pastry, thawed - 1½ cups shredded cooked chicken
- 1
x 410g can Rhodes Quality Whole Kernel Corn in Brine, drained - ½ tub crème fraiche
- 3 sprigs fresh thyme, picked
- 1 egg, beaten
- 1 Tbsp (15ml) sesame seeds
Method
1
Grease a muffin tin with cooking spray. Cut 12 circles with a cutter or glass tumbler of about 6-7cm and press into the muffin tin.
2
Mix the chicken, crème fraiche, corn and thyme together. Season with salt and black pepper. Spoon into the pastry cases.
3
Cut 12 circles of about 5cm, to fit the top of the raw pies. Wet the bottom of the lids with a little water and place on top, pressing the edges down lightly. Cut a slit into the top and brush with egg wash.
4
Sprinkle with sesame seeds and bake at 170°C for about 30 minutes or until golden. Cool for 5 minutes before removing from the tin.
