Ingredients
- 17 1/2 oz (500g) puff pastry
- 1 teaspoon Dijon mustard
- 1 beaten egg
- 2 skinless cooked chicken breasts
- 3 tablespoons thawed peas
- 6 tablespoons heavy cream (or double cream)
- 3 tablespoons canned or thawed corn kernels
- Flour, for dusting
- Oil, for brushing
Method
- Preheat the oven to 350 degrees F (180 degrees C) and grease 6 individual ramekins.
- Roll the pastry out on a floured board and trim it to make a 14 x 9 1/2 inch rectangle.
- Cut it in half lengthwise then cut each half into 3 squares about 5 inches along each side.
- Press each one into a prepared pot pie pan.
- Chop the chicken and combine it with the peas, corn, mustard and cream.
- Divide this mixture between the pies, then fold the tops of pastry over and press them together.
- Brush some beaten egg over the top and then bake for 35 minutes or until golden brown.
Notes
- The easiest way to make the lids is to simply pull the sides up and press them together but if you want to press half the pastry into the ramekin then arrange a lid on top, you can, and you can even flute the edges or use a fork to make a pattern. It's OK if the edges don't seal when adding the lid.