chicken and sweet corn pocket pies with cream cheese pastry dough

Today I made pies because I have finally found a pastry dough recipe that is idiot-proof which one can make in 5 minutes (Click on words for link to Cream Cheese Pastry Dough).

I am in heaven!

No more paying $$$ for store-bought dough!

Anyway, I really like the idea of chicken and corn. Chicken breast is lean and I like pairing it with sweet corn, which gives the pie great flavor. It also helps that my kids love sweet corn and I can get them to happily eat the pies.

Things a mom has to do to get some nutrients into the little ones!

Pies are great because they are easy to eat, generally mess-free and they can be made in advance and heated up as and when one is hungry. Needless to say, home made pies are the best because you can control what goes into (or not!) the pies. They are great for hiding bits of vegetables!

Anyway, I am not going to go on about my pies because I wrote a rather lengthy introduction for the cream cheese pastry dough because I was so excited about it.

So here are the pictorial step-by-step instructions on how to make these lovely pies.

Start by sauteing diced onions in olive oil (or butter, or a combination of both) over medium heat until the onions are soft and translucent. This should take about 3-4 minutes.

Turn the heat to medium high. Add the minced garlic and cook for 30 seconds.

Add the flour and stir until all the flour has been incorporated.

Add the stock and continue stirring. You should get a thick mixture.

Add the corn and stir to mix. If the mixture is too thick, add more stock or water to thin it slightly.

Lower the heat and season with salt, pepper and dried (or fresh) thyme.

Add the chicken and Parmesan.

Stir to combine. Cool the mixture before use.

To make the pies, roll out the dough. Use a pastry cutter (or any round instrument you have) to cut the pastry. Here, I used a 4.5 inch round cutter.

Place a tablespoon of filling on one side of the dough. (Use less filling if your rounds are smaller.)

Fold and pinch gently to seal.

Crimp the edge of the dough with a fork.

Place the pies on a lined baking tray. Brush egg wash over each pie.

Bake at 180°C for 20 to 25 minutes, or until golden brown.

Allow to cool slightly on the baking tray before transferring onto a wire rack to cool completely.

Hand-held deliciousness!

Quick! Go make these NOW!!

Chicken and Sweet Corn Pocket Pies
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Ingredients
  1. 1 chicken breast (2 halves), skin removed and poached until cooked through, shredded
  2. 2 cups corn - I used frozen corn
  3. 1 small onion, diced
  4. 3 cloves garlic, minced
  5. 2 tablespoons flour
  6. 1/4 cup stock - I used mushroom stock
  7. 1 cup Parmesan, shredded
  8. 20g butter or olive oil - I used olive oil
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon dried thyme
  11. 1/4 teaspoon black pepper
  12. 1 portion Cream Cheese Pastry dough
Instructions
  1. Start by sauteing diced onions in olive oil (or butter, or a combination of both) over medium heat until the onions are soft and translucent. This should take about 3-4 minutes.
  2. Turn the high to medium high. Add the minced garlic and cook for 30 seconds.
  3. Add the flour and stir until all the flour has been incorporated.
  4. Add the stock and continue stirring. You should get a thick mixture.
  5. Add the corn and stir to mix. If the mixture is too thick, add more stock or water to thin it slightly.
  6. Lower the heat and season with salt, pepper and dried (or fresh) thyme.
  7. Add the chicken and Parmesan.
  8. Stir to combine. Cool the mixture before use.
  9. To make the pies, roll out the dough. Use a pastry cutter (or any round instrument you have) to cut the pastry. Here, I used a 4.5 inch round cutter.
  10. Place a tablespoon of filling on one side of the dough. (Use less filling if your rounds are smaller.)
  11. Fold and pinch gently to seal. Crimp the edge of the dough with a fork.
  12. Place the pies on a lined baking tray. Brush egg wash over each pie.
  13. Bake at 180°C for 20 to 25 minutes, or until golden brown.
  14. Allow to cool slightly on the baking tray before transferring onto a wire rack to cool completely.
Adapted from Mad Hungry
Adapted from Mad Hungry
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

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