You can make one large family pie, mini pies, pastry parcels, or for a healthier option, ditch the pastry all together and top with mashed sweet potato for a cottage style pie.
Add or omit any of the veggies to suit your family.
Store bought puff pastry
500g diced chicken thigh
1 can of creamed corn
1 large brown onion finely diced
1 large carrot diced into small cubes
1 stalk of spring onion finely sliced
8 button mushrooms diced
1/2 cup of frozen peas
1 teaspoon of crushed garlic
1 tablespoon of olive oil
1 tablespoon of Vegeta
1 tablespoon of cornflour
1 egg whisked
Optional – sesame seeds
Let your pastry thaw slightly on the bench.
Dice the chicken thigh into small 1-2cm cubes.
In a frypan over medium-high heat, add the olive oil, chicken, onion, Vegeta, garlic and diced carrots and cook for 10 minutes. Add the mushrooms, creamed corn, peas, spring onion and season with pepper and cook for another 10 minutes. Add the cornflour, stir it through well and remove the pan from the heat allowing the mixture to cool slightly before adding it to the pastry.
For the pastry parcels, I cut one sheet of pastry into 4, added a good spoonful of the filling to the centre of each square, folded it over to form a triangle, and crimped the edges down using the back of a fork. They bake up beautifully with no soggy bottoms.
Using a pastry brush, brush a little whisked egg over the pastry and sprinkle with sesame seeds if you wish.
Bake your pie or pastry parcels at 200c fan forced for approximately 15-20 minutes or until or until golden in colour.
My Hubby and kids absolutely love this pie/pies, even master four who isn’t the greatest fan of veggies will inhale with no complaints.