CHICKEN & SWEETCORN PIES
This fun and easy-to-make dish is perfect for getting kids aged 8-14 years busy in the kitchen
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Makes 6
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Push each square into the oiled tin, making sure it is pushed right into the edges
- 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.
- 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.
- 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.
Nutrition Facts : Calories 488 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Protein 19 grams protein, Sodium 0.83 milligram of sodium
MINI POT PIES RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, butter, onion, carrots, flour, milk, chicken broth, frozen peas, salt, pepper, puff pastry, egg
Provided by Kathryn Aubin
Categories Appetizers
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F (220°C).
- Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
- Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
- Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
- Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
- Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
- Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
- Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
- Bake for 15 minutes, until golden brown.
- Enjoy!
Nutrition Facts : Calories 743 calories, Carbohydrate 54 grams, Fat 49 grams, Fiber 2 grams, Protein 20 grams, Sugar 4 grams
TOMATO AND CORN MINI PIES
These rustic hand pies are bursting with farmstand fresh goodness, and they're a snap to pull together with Pillsbury refrigerated pie crusts.
Provided by Inspired Taste
Categories Appetizer
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray.
- In 2-quart saucepan, cook garlic over medium heat 30 seconds. Stir in tomatoes and corn. Heat to a simmer; cook 2 minutes. Season with salt and pepper. Cool.
- Unroll pie crusts onto work surface. Cut 8 (4 1/2-inch) squares from crusts. Fit each square of dough into muffin cup, leaving dough overhanging edge of cup. Spoon about 1 teaspoon cornstarch into each crust-lined cup; spread cornstarch over dough.
- Fill each cup with about 1/3 cup tomato-corn mixture. Top each with 1 tablespoon ricotta cheese.
- Fold corners of dough toward centers of cups. In small cup, beat egg yolk and water; brush dough with egg wash.
- Bake 20 to 25 minutes or until golden brown. Cool 5 minutes in muffin cups. Remove mini pies from muffin cups. Serve warm.
Nutrition Facts : ServingSize 1 Serving
CHICKEN 'N CORN MINI PIES
Make and share this Chicken 'n Corn Mini Pies recipe from Food.com.
Provided by Caroline Cooks
Categories Savory Pies
Time 33m
Yield 10 pies
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Lightly grease 10 muffin cups.
- In medium bowl, blend cream cheese and mayo until smooth.
- Stir in chicken, corn, cheese and onion.
- Separate each biscuit into 2 parts, top: 1/3 and bottom 2/3.
- Place bottoms in muffin cups and press to cover bottom and sides forming 1/4-inch rim around top.
- Spoon about 1/2 cup chicken mixture into each cup.
- Top each with remaining biscuit "tops", stretching slightly to fit.
- Pres edges to seal to 1/4-inch rim.
- Sprinkle with Sesame seeds.
- Bake for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 163.3, Fat 7.2, SaturatedFat 3.2, Cholesterol 20.8, Sodium 341.1, Carbohydrate 18.5, Fiber 0.1, Sugar 0.4, Protein 6.7
MINI CHICKEN AND CORN TACOS
My take on the viral mini tacos. These little chicken and corn tacos bites are perfect for a party or for game day snacking. Feel free to experiment with shredded pork and/or beef instead of chicken and your favorite taco toppings!
Provided by fabeveryday
Categories World Cuisine Latin American Mexican Main Dishes Tacos Chicken
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray both sides of the tortillas with butter-flavored cooking spray. Cut small circles into the tortillas using a 2 3/4-inch round cookie or biscuit cutter. You should be able to get about 3 to 4 circles from each tortilla.
- Flip two 12-cup muffin tins upside down. Fold tortilla circles into a taco shape and arrange each into the space between 2 cups so they hold their shape. Each muffin tin will hold 17 mini tacos.
- Bake in the preheated oven until tacos are just starting to turn golden brown and crispy, checking every few minutes to make sure they don't burn, 5 to 8 minutes.
- Mix together chicken, corn, and salsa in a skillet and set over medium-high heat. Cook, stirring occasionally, until heated through, about 10 minutes.
- Sprinkle cheese blend into the bottom of each taco shell, and fill with the chicken and corn mixture. Top with a dollop of sour cream.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 40.3 g, Cholesterol 49.8 mg, Fat 15.9 g, Fiber 3 g, Protein 19.8 g, SaturatedFat 6.7 g, Sodium 694.7 mg, Sugar 2 g
PARTY MINI CHICKEN POT PIES
April Fools Day "funny" dessert to make everyone giggle. This from a Kid friendly website....it does take a little bit of time to hand make the veggies but its oh so worth it!!! Makes 6 small pies.
Provided by LAURIE
Categories Dessert
Time 40m
Yield 6 pies
Number Of Ingredients 11
Steps:
- Heat the oven to 450°.
- Unroll or unfold a piecrust on work surface.
- Using the upside-down potpie tin as a guide, cut a circle of dough about 1/2 inch larger than the tin.
- If you're making more than one potpie, simply cut another circle from the dough. Reroll the scraps to cut out a third and repeat witht the other crust.
- Crumple a piece of aluminum foil into a 1 1/2-inch ball and set it in a potpie tin. Cover it with a layer of foil to create a smooth mound, then lay a circle of dough on top.
- Press the tines of a fork around the edge of the dough to crimp it, then use the fork to gently poke a few holes in the crust.
- Beat the egg with the water, then brush the mixture over the dough.
- Set the pie tin on a baking sheet a nd repeat for the other crusts.
- Bake the crusts for about 10 minutes.
- Let cool completely.
- Prepare the pudding and milk according to the package directions.
- Refrigerate until serving time.
- Place the Starburst or Tootsie Roll candies unwrapped on a paper plate and warm them in the microwave just until they're slightly softened, about 12 to 15 seconds, (the Jolly Rancher candies will soften from the warmth of your hands.)
- Once you've shaped them, lay the candies on waxed paper or a paper plate, set apart from each other so they won't stick together.
- Corn kernels: Roll the yellow candy between your hands or on a clean work surface to create a 4-inch-long rope, then use kitchen shears or a sharp knife to cut the rope into 1/4-inch pieces.
- With your fingers, form each piece into a kernel by flattening one end and pinching the other.
- Chicken: Use kitchen shears or a knife to cut the apple rings into 1/2-inch-wide pieces.
- Peas: Roll the green candy into a 5-inch-long rope. Cut the rope into 1/4-inch pieces, then roll each piece into a ball.
- Potatoes: Peel the banana, slice off three 1/4-inch-thick pieces, then cut each piece into small cubes.
- Cubed carrots: Cut each orange candy into 4 squares.
- To assemble the pie just before serving time, spoon about 2/3 cup of the pudding into the each pie tin.
- Add the candies and the fruit to the pudding, then set the piecrust on top.
Nutrition Facts : Calories 390.1, Fat 14.3, SaturatedFat 6.5, Cholesterol 53.8, Sodium 676, Carbohydrate 57.8, Fiber 1.5, Sugar 34.5, Protein 8.3
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