Savory Chicken and Corn Hand Pies
These Savory Chicken and Corn Hand Pies are the perfect treat for lunch or a snack! Filled with tender ground chicken, sweet creamed corn, aromatic garlic, and fresh shallots, all encased in flaky puff pastry, these pastries are sure to impress. Bake them until golden and serve them warm for a delightful bite-sized meal. Ideal for sharing at gatherings or enjoying on your own, they offer a delicious combination of flavors and textures that everyone will love.
24
Servings
N/A
Calories
8
Ingredients
Ingredients
Ground Chicken
300 g (Fresh)
Creamed Corn
1/2 cup (Pre-packaged or homemade)
Garlic Clove
1 (Crushed)
Puff Pastry Sheets
6 sheets (Thawed)
Sesame Seeds
2 tablespoons (Toasted (optional))
Chicken Stock Powder
1 teaspoon (Dry)
Shallots
4 (Chopped)
Egg Yolks
2 (Lightly beaten for brushing)
Instructions
1
Preheat your oven to 200°C (392°F).
2
In a mixing bowl, combine the ground chicken, creamed corn, crushed garlic, chicken stock powder, and chopped shallots. Mix well until all ingredients are evenly incorporated.
3
Unroll the thawed puff pastry sheets and cut out 4 circles (8 cm in diameter) from each sheet. You should have a total of 24 circles.
4
Brush the edges of each pastry circle with the lightly beaten egg yolk.
5
Place a tablespoon of the chicken and corn mixture onto one half of each pastry circle, ensuring not to overfill.
6
Fold the pastry over to meet the edge and pinch the sides together to seal the filling inside. You can use a fork to crimp the edges for added decoration.
7
Brush the tops of the pastries with the remaining egg yolk and sprinkle with sesame seeds.
8
Arrange the pastries on a greased baking tray and place them in the preheated oven.
9
Bake for 8 minutes at 200°C (392°F), then reduce the temperature to 180°C (356°F) and continue baking for an additional 5 minutes, or until the pastries are golden brown.
10
Once done, remove from the oven and allow to cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Chicken and Corn Hand Pies?
They are bite-sized pastries filled with ground chicken, creamed corn, garlic, and shallots, encased in flaky puff pastry.
How many hand pies does this recipe make?
This recipe yields approximately 24 savory hand pies.
What is the main protein used in the filling?
The main protein used is 300 grams of fresh ground chicken.
What type of pastry is required?
The recipe calls for 6 sheets of thawed puff pastry.
What size should the pastry circles be cut?
Each pastry circle should be approximately 8 cm in diameter.
How much filling goes into each hand pie?
Place one tablespoon of the chicken and corn mixture onto each pastry circle.
At what temperature should the oven be preheated?
The oven should be preheated to 200°C (392°F).
How long do the hand pies need to bake?
Bake for 8 minutes at 200°C, then an additional 5 minutes at 180°C.
What is the purpose of the egg yolks?
Egg yolks are used to brush the edges for sealing and the tops for a golden finish.
What toppings are added before baking?
The pastries are brushed with egg yolk and sprinkled with sesame seeds.
Can I use a fork to seal the pastries?
Yes, you can use a fork to crimp the edges for both a secure seal and decoration.
How many pastry circles should I get from each sheet?
You should cut out 4 circles from each of the 6 puff pastry sheets.
What type of corn is used in the filling?
The recipe uses 1/2 cup of creamed corn, either pre-packaged or homemade.
How should the shallots be prepared?
The 4 shallots should be chopped before being added to the mixture.
What seasoning is added to the chicken mixture?
The filling is seasoned with crushed garlic and 1 teaspoon of dry chicken stock powder.
Why is the oven temperature reduced during baking?
The temperature is reduced to 180°C (356°F) to ensure the filling cooks through without burning the pastry.
Should the baking tray be prepared in any specific way?
Yes, the hand pies should be arranged on a greased baking tray.
Do I need to cook the chicken before filling the pastry?
No, the ground chicken is mixed raw with other ingredients and cooks inside the oven.
How can I tell when the hand pies are done?
The hand pies are ready when the puff pastry has turned a golden brown color.
Should the pastries be served immediately?
They should be allowed to cool slightly after being removed from the oven before serving warm.
What are the suggested occasions for these pies?
They are ideal for lunch, snacks, or as finger food for gatherings.
How do I seal the filling inside the pastry?
Fold the pastry over the filling to meet the edge and pinch the sides together.
Is the garlic chopped or crushed?
The recipe specifies using 1 crushed garlic clove.
Are the sesame seeds toasted?
Toasted sesame seeds are optional; you can use regular ones for the topping.
Can I substitute the ground chicken?
While ground chicken is recommended, other ground meats could be used as a variation.
Is there any liquid added to the filling?
The creamed corn and chicken stock powder provide the moisture and flavor for the filling.
How many ingredients are in this recipe?
There are 8 main ingredients: ground chicken, creamed corn, garlic, puff pastry, sesame seeds, chicken stock powder, shallots, and egg yolks.
What should I do if the pastry is frozen?
Ensure the puff pastry sheets are fully thawed before you begin cutting and filling.
What is the texture of these hand pies?
They offer a combination of flaky pastry and a tender, savory filling.
Can these be part of a quick meal?
Yes, with a short baking time of 13 minutes, they are suitable for a quick and savory meal.