|Photo:Free-form corn, cauliflower and chicken pies recipe|
The home of Tasty Food Recipes invites you to try Free-form corn, cauliflower and chicken pies recipe. Enjoy my collection of delicious food recipes and learn how to make Free-form corn, cauliflower and chicken pies.
Make these individual freeform pies for each member of the family. They will love the golden pastry and you can be satisfied that they are getting a healthy helping of vegetables and chicken.
Ingredients (serves 4)
225g (1 1/2 cups) plain flour
110g butter, at room temperature, cubed
1 egg yolk
2-3 tbs cold water
Melted butter, to grease
400g (about 1/4) cauliflower, cut into small florets
4 green shallots, trimmed, coarsely chopped
1 125g can corn kernels, drained
1 125g can creamed corn
200g cooked chicken, shredded
35g (1/3 cup) finely grated parmesan
2 eggs, lightly whisked
Salt & freshly ground black pepper
1/2 tsp poppy seeds
Sift flour into a medium bowl. Use your fingertips to rub in butter until mixture resembles fine breadcrumbs. Use a round-bladed knife in a cutting motion to mix in the egg and enough cold water to bring mixture together.
Turn the pastry onto a lightly floured surface and shape into a disc. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 200°C. Brush a large baking tray with melted butter.
Meanwhile, combine cauliflower, green shallots, corn kernels, creamed corn, chicken, parmesan and eggs in a bowl. Season with salt and pepper.
Turn pastry onto lightly floured surface and divide into 4 portions. Use a floured rolling pin to roll each portion into a 20cm disc, about 2mm thick.
Divide filling among centres of pastry discs. Fold in edge of each pastry disc to partially enclose filling, leaving centres of pies open. Press pastry edges to secure. Place on greased tray and sprinkle with poppy seeds.
Bake in preheated oven for 30 minutes or until the pastry is golden and cooked through. Set aside on the tray for 5 minutes to cool before serving.
Prep: 15 mins (+ 35 mins standing time) to freeze (for up 2 months): Transfer to a wire rack to cool completely. Wrap each in plastic wrap. Place in sealed container. Label, date and freeze. to thaw: Place frozen pies in the fridge for 8 hours, or until thawed. to reheat: Preheat oven to 180°C. Unwrap the pies, place on a baking tray lined with non-stick baking paper and cover loosely with foil. Bake in preheated oven for 20 minutes or until heated through.
Good Taste - September 2001, Page 68
Recipe by Dimitra Stais
More Tasty Food Recipes:
Moroccan Pumpkin and almonds beef tagine
Easy chicken tagine
Chicken & date tagine
Spicy beef, olive & caramelised onion pie
Roasted caramel potatoes