Chicken & Sweetcorn Pastry Topped Pots
Ingredients
- 150g (5 1/2oz) canned sweetcorn
- 300ml (1 1/2pt) semi-skimmed milk
- 25g (1oz) plain flour
- 25g (1oz) butter
- 2 x pork & leek sausages
- 2 x chicken breasts
- 5ml (1tsp) olive oil
- 15ml (1tbsp) fresh parsley
- 200g (7oz) frozen puff pastry, defrosted
Instructions
1. Preheat oven to 200°C, 400°F, gas mark 6. Cut the chicken into bite-sized pieces. Slice each sausage into 4. Heat a little oil in a frying pan. Cook the chicken and sausages for 5–7 minutes.
2. Melt the butter in a saucepan, add the flour and cook for a few seconds. Gradually add the milk, stirring, until the sauce is thickened. Add the sweetcorn, chopped parsley, chicken and sausages. Allow to cool a little.
3. Place into 1 large or 4 individual pie dishes, roll out the pastry and top. Knock up the edges and brush with a little milk. Make 2 slits in the top. Cook for 25–35 minutes until golden.
Cooking time - 30 minutes
Serves 4
Recipe Info
Views
273
Date
February 1, 2006
Categories
Poultry
Casseroles