Chicken & sweetcorn pies Recipe


  • 500g puff pastry , plus flour for dusting
  • 2 skinless cooked chicken breasts
  • 3 tbsp canned or frozen, defrosted sweetcorn
  • 3 tbsp frozen peas , defrosted
  • 6 tbsp double cream
  • 1 tsp Dijon mustard
  • 1 egg , beaten
  • oil , for brushing

Method :

  1. Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Roll out the pastry on a floured surface and trim to make a rectangle about 24 x 36cm.
  2. Cut the pastry in half, lengthways, then cut each half into 3 equal squares, about 12cm along each side, using a small knife or scissors.
  3. Push each square into the oiled tin, making sure it is pushed right into the edges
  4. Use scissors or a small knife to cut the chicken into strips, then cut into chunks. Put chunks in a bowl. Add the sweetcorn, peas, cream and mustard. Mix together.
  5. Divide mixture between the pies. Fold the tops of the pies over roughly and press together. Don’t worry if they don’t cover all the filling.
  6. Brush the pastry with the beaten egg. Ask your grown-up helper to put them in the oven for 35 minutes or until they brown and the filling bubbles.


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