Chicken and sweet corn pie

Special equipment • 1 qt (1.1 liter) pie dish or individual pie dishes

SERVES 4

Ingredients:

2 tbsp olive oil

3 skinless boneless chicken breast

halves, cut into bite-size chunks

sea salt and freshly ground black pepper

1 onion, finely chopped

1 tbsp all-purpose flour

2/3 cup (150ml) heavy whipping cream

1¼ cups hot vegetable stock

1 x 12oz (350g) can whole kernel corn, drained

handful of flat-leaf parsley, finely chopped

half of a 17.3oz (425g) box frozen puff pastry sheets (1 sheet), thawed as package directs

all-purpose flour

1 large egg, lightly beaten, for egg wash

Method:

1 Preheat the oven to 400°F (200°C). Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper. Add to the pan and cook, stirring, for 7–10 minutes until golden brown all over. Remove from the pan, and set aside.

2 Heat the remaining oil over low heat and add the onion and a pinch of sea salt. Cook gently for 5 minutes until soft. Remove from the heat and stir in the flour and a little cream. Return the pan to low heat and add the remaining cream and the stock, stirring for 5–8 minutes until the mixture thickens. Stir in the corn and parsley and season with salt and pepper.

3 Spoon the mixture into a 1 quart (1.1 liter) pie dish. On a floured work surface, roll out the pastry so there is a border all around, extending about 2in (5cm) beyond the pie dish. Cut out a strip of pastry 1in (2.5cm) in from the edge to make a collar. Moisten the edge of the pie dish with water; fit the pastry strip all the way around, and press down firmly. Brush the collar with a little egg wash, then top with the pastry lid. Trim away the excess. Using your finger and thumb, pinch or press the edges together to seal.

4 Brush the top with the egg wash, cut a slit to let steam escape during cooking, and bake 30–40 minutes until the pastry is golden and puffed. Serve hot.

Chicken and sweet corn pie