Nadiya Hussain’s Corn Chowder Individual Pies
Creamy corn chowder and golden flaky pastry is a winning combination, and these individual pies make perfect additions to any summer picnic. As seen on Nadiya's Cook Once Eat Twice on BBC2.
From the book
Cook Once, Eat Twice
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Introduction
These pies are buttery and delicious and perfect for a picnic or gathering.
Ingredients
| ½ | the corn chowder, cooled in the fridge (see the recipe for the link) |
| 100g | Cheddar cheese, grated |
| 2 tsp | chilli flakes |
| 2 x 320g packs | of ready-rolled puff pastry |
| 1 | egg, lightly beaten |
| sprinkle of | salt |
Essential kit
You will need a deep 12-hole muffin tin.
Method
First make the Corn Chowder.
Take the chilled corn chowder and add the grated Cheddar and chilli flakes, mixing really well till everything is combined.
Have a deep 12-hole muffin tin ready.
Divide one pastry sheet into 12 equal squares. Put the squares into the cups of the muffin tray and tease into all the edges, manipulating the pastry to make sure it has covered the base and sides of each cup. Pop the tin into the freezer for 15 minutes.
Cut the other sheet into 12 equal pieces and pop the squares into the fridge.
Take the tin out and fill to the top with the corn mixture, then brush the edges with egg. Pop the squares of pastry on top of the filling. Seal the edges simply by using the back of a fork, pressing firmly so they stick. Pierce the tops for steam to escape. Pop into the freezer for 30 minutes.
Preheat the oven to 200°C.
Take the tin out, brush the tops with egg, sprinkle with salt and bake for 35–40 minutes.
TIP To get the best shape, always freeze your pastry for 30 minutes before you bake. This really helps to keep that shape when baking in a hot oven.
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