Chicken & sweetcorn pies

• puff pastry↗500g g

  plus flour for dusting

• skinless cooked chicken breasts↗2
• canned or frozen, defrosted sweetcorn3 tbsp tbsp
• frozen peas↗3 tbsp tbsp

  defrosted

• double cream↗6 tbsp tbsp
• Dijon mustard↗1 tsp tsp
• egg↗1

  beaten

• oil

  for brushing

Step-by-step instructions

1. 1

   Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Roll out the pastry on a floured surface and trim to make a rectangle about 24 x 36cm.

2. 2

   Cut the pastry in half, lengthways, then cut each half into 3 equal squares, about 12cm along each side, using a small knife or scissors.

3. 3

   Push each square into the oiled tin, making sure it is pushed right into the edges

4. 4

   Use scissors or a small knife to cut the chicken into strips, then cut into chunks. Put chunks in a bowl. Add the sweetcorn, peas, cream and mustard. Mix together.

5. 5

   Divide mixture between the pies. Fold the tops of the pies over roughly and press together. Don’t worry if they don’t cover all the filling.

6. 6

   Brush the pastry with the beaten egg. Ask your grown-up helper to put them in the oven for 35 minutes or until they brown and the filling bubbles.