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Recipe: Chicken Corn Pastry
Similar Categories: Chicken, Corn, Pastry
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Serves 4
INGREDIENTS:
4 oz. cooked chicken, diced
4 oz. creamed corn
8 oz. thawed puff pastry, rolled out thinly and cut into 4 large circles
1 tsp. salt
1 tsp. black pepper
tsp. Worcestershire sauce
1 tbsp. sour cream
1 tsp. garlic powder
1 egg, beaten
METHOD:
Preheat oven to 400 F (200 C). In a bowl, combine chicken and creamed
corn. Set aside.
In a separate bowl, thoroughly mix salt, black pepper, Worcestershire
sauce, sour cream and garlic powder. Add chicken mixture. Mix well.
Using half the beaten egg, brush the edges of each pastry circle. Spoon
equal amounts of chicken mixture into centers of circles. Fold circles
in half
to cover mixture and seal by crimping the edges.
Brush pastries with remaining beaten egg. Bake for 25 30 minutes in the
center of the oven until golden. Serve hot or cold as a snack, kids
lunch or
quick dinner with a salad.
Serves 4
INGREDIENTS:
4 oz. cooked chicken, diced
4 oz. creamed corn
8 oz. thawed puff pastry, rolled out thinly and cut into 4 large circles
1 tsp. salt
1 tsp. black pepper
tsp. Worcestershire sauce
1 tbsp. sour cream
1 tsp. garlic powder
1 egg, beaten
METHOD:
Preheat oven to 400 F (200 C). In a bowl, combine chicken and creamed
corn. Set aside.
In a separate bowl, thoroughly mix salt, black pepper, Worcestershire
sauce, sour cream and garlic powder. Add chicken mixture. Mix well.
Using half the beaten egg, brush the edges of each pastry circle. Spoon
equal amounts of chicken mixture into centers of circles. Fold circles
in half
to cover mixture and seal by crimping the edges.
Brush pastries with remaining beaten egg. Bake for 25 30 minutes in the
center of the oven until golden. Serve hot or cold as a snack, kids
lunch or
quick dinner with a salad.
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