Jerk Chicken and Sweetcorn Pie

  • 35 mins 

  • Feeds 2 

  • 4 Blocks

This is one of the easiest and most satisfying of all our recipes. Less than 10 minutes of prep and you've got yourself a banging take on a classic dish.
INGREDIENTS
  •  4 Jerk Chicken Blocks
  • 100g Sweetcorn
  • 1/2 Puff Pastry (Ready Rolled Sheet)
  • 1 Egg

You can find ready-rolled puff pastry in the dairy section or the freezer section of the supermarket. This recipe uses about half a sheet. The rest can be frozen or turned into something else!

This is a really easy dish to scale. Just use more blocks and a bigger dish to make a great sharing pie.

COOKING METHOD
  1. Preheat your oven to 200c.
  2. Defrost your blocks overnight in the fridge, or in the microwave. They need to be defrosted but not hot.
  3. Mix the sweetcorn into the jerk chicken and add the mix to an ovenproof dish. You want the filling to be around 1/2 inch below the top on the dish. 
  4. Lay your pastry over the top of the dish, leaving a 1/2 inch overhang all the way around.
  5. Press the overhanging pastry into the side of the dish, sealing the filling in and keeping the pastry nice and tight over the top.
  6. Beat the egg in a small dish and brush liberally over the top of the pastry using a brush or your hands.
  7. With a small knife, very gently score the top of the pastry in a criss-cross pattern. You do not want to cut through the pastry here, just gently mark it.
  8. Poke two small holes in the pastry, all the way through to the filling. This is to let some steam escape.
  9. Place the pie in the oven for around 25 minutes. The pastry should be deeply golden brown and the filling just starting to bubble in the two steam holes.
  10. Remove from the oven, let rest for a few minutes and serve.

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