Name: Corn, chicken and zucchini pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 4 sheets frozen shortcrust pastry, thawed; 2 teaspoon oil; 2 small zucchini, halved, sliced; 2 cup sliced barbecued chicken; 310 gram can creamed corn; 1/2 cup grated tasty cheese; 4 green onions (shallots), sliced; 1 tablespoon milk; salad, to serve

Corn, chicken and zucchini pie

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Serves 4

Prep

15M

Cook

45M

Total

Ingredients

4 sheets frozen shortcrust pastry, thawed

2 teaspoon oil

2 small zucchini, halved, sliced

2 cup sliced barbecued chicken

310 gram can creamed corn

1/2 cup grated tasty cheese

4 green onions (shallots), sliced

1 tablespoon milk

salad, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease 4 x 9.5cm pie dishes.

2.Cut 2 x 14cm circles from 2 sheets of pastry. Ease pastry into prepared dishes, extending pastry over edge.

3.Line pastry cases with baking paper. Fill prepared cases with dried beans, rice or pasta. Blind bake for 10 minutes. Remove paper and filling.

4.Meanwhile, heat oil in a large frying pan on high. Sauté the zucchini for 3-5 minutes until golden and tender. Transfer to a large bowl with chicken, corn, cheese and onion. Season to taste.

5.Spoon chicken mixture evenly into pastry shells. Cut 4 x 12cm circles from remaining pastry. Brush edges with milk. Place over chicken filling to cover. Pinch edges to seal.

6.Brush tops with milk. With a sharp knife, cut a small air vent into the pastry. Bake for 25-30 minutes until pastry is golden. Serve with salad.

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