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    BEST PIE ideas

    Apr 05, 2023 6 minutes

    SMOKY CHICKEN AND CORN PIES

    MAKES 4
    PREP AND COOK: 12 MINS

    1 sheet frozen shortcrust pastry, thawed
    1 sheet frozen puff pastry, thawed
    ⅔ cup (120g) shredded barbecue chicken
    ½ cup sour cream
    8 slices chorizo, chopped coarsely
    ¼ cup canned corn kernels, plus extra to serve (optional)
    2 tblsps thinly sliced green onion
    1 egg, beaten lightly
    ⅓ cup sour cream, extra
    2 tsps Tabasco chipotle sauce

    1 Lightly grease and preheat a 4-hole (⅓-cup) pie maker.

    2 Using pastry cutter provided, cut four large rounds (11cm) from shortcrust pastry and four small rounds (9.5cm) from puff pastry. Line prepared holes of pie maker with shortcrust pastry rounds, pressing into base and side.

    3 Divide shredded chicken, sour cream, chorizo, corn and 1 tblsp of the green onion among pastry cases. Top with puff pastry rounds and press edges firmly to seal. Brush pastry with egg. Close lid of pie maker and cook pies for 7 minutes, or until browned.

    Serve pies topped with extra sour cream, extra corn, Tabasco

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