Free-Form Corn Cauliflower And Chicken Pies Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, combine cooked chicken, corn kernels, cauliflower florets, chopped onion, minced garlic, chopped parsley, salt, pepper, and paprika.
• STEP 3.Roll out the pastry dough on a lightly floured surface and cut out circles or squares.
• STEP 4.Place a spoonful of the filling onto each pastry shape, leaving a border around the edges.
• STEP 5.Fold the edges of the pastry over the filling, creating a rustic, free-form shape.
• STEP 6.Transfer the pies to the prepared baking sheet and brush the pastry with beaten egg.
• STEP 7.Bake for 20-25 minutes, or until the pastry is golden brown and the filling is heated through.
• STEP 8.Allow the pies to cool slightly before serving. Enjoy!

Cooking Tips

• You can use store-bought pastry dough or make your own from scratch.
• Feel free to add other vegetables or herbs to the filling, such as peas, carrots, or thyme.
• These pies can be made ahead of time and reheated in the oven or enjoyed cold.

Storage and Serving

• Store any leftover pies in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pies in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
• Serve the pies as a main dish with a side salad or as a portable snack for picnics or lunchboxes.