Ingredients
2 frozen puff pastry
4 eggs
1 cup milk
1 cup cooked chicken
chopped
1 cup corn kernels
1 cup grated tasty cheese
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 cup cake pan
- 1 scone cutter
- 1 jug
- 1 oven
Instructions
- Place pastry sheets on a work surface to defrost for 10 minutes. Preheat oven to 180°C.
- Select a 24 small hole cup cake pan or 2 x 12 hole pan. Cut 12 holes from each pastry sheet with a scone cutter that is slightly larger than the holes. Carefully push pastry circles into pan (no need to grease).
- Divide chicken, corn and cheese between pastry cases. Whisk eggs and milk together in a jug, pour into pastry cases to just below the top.
- Bake for 10-15 minutes until golden.
Notes
Tip
You can hide other yellowish vegetables like pureed pumpkin, carrot, or yellow zucchini in these pies.
Storage
Freeze for emergency dining purposes or keep in the fridge for a few days. Reheat in the oven to make sure the pastry is crisp. Do not microwave.
