miso chicken and corn pot pies

  • 1 tablespoon extra virgin olive oil
  • 800g chicken thigh fillets, chopped
  • sea salt and cracked black pepper
  • 1 tablespoon plain (all-purpose) flour
  • 1 tablespoon white miso paste
  • 250g tub sour cream
  • 2 corncobs, kernels sliced
  • 3 cups (60g) baby spinach
  • 2 green onions (scallions), thinly sliced
  • 1 red bird’s-eye chilli, finely chopped
  • 1 cup coriander (cilantro) leaves, chopped
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten

 

  1. Preheat oven to 200°C (400°F). Heat the oil in a large non-stick frying pan over high heat. Add the chicken, salt and pepper and cook for 4 minutes or until golden brown. 
  2. Add the flour and miso and cook for 30 seconds. Add the sour cream, corn, spinach, onion, chilli and coriander and stir to combine. 
  3. Divide the mixture between 4 x 1½-cup-capacity (375ml) ovenproof pie dishes. 
  4. Using the pie dishes as a guide, cut the pastry into 4 rounds and place on top of each dish to seal. Using a small sharp knife, cut a small cross in the top of each pie.
  5. Brush each with the egg and place on a large oven tray. Cook for 15 minutes or until the pastry is puffed and golden. Sprinkle with pepper to serve. Serves 4.
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