Chicken, Cashew and Sweet Corn Pie

Name: Chicken, Cashew and Sweet Corn Pie
Yield: Serves 6
Ingredients: 1½ tablespoons butter; 1 egg yolk; 1 kg (2 lb) chicken breasts; ⅓ cup (90 mL/3 fl oz) light (single) cream; 2 tablespoons chopped fresh herbs; 750 g (1½ lb) Rough Puff Pastry; 2 teaspoons sea salt; 1½ cups (185 g/6 oz) cashew nuts, deep-fried or roasted; ½ teaspoon black peppercorns; 2 cups (500 mL/16 fl oz) Brown Chicken Stock; 2 teaspoons freshly ground black pepper; ⅓ cup (90 g/3 oz) butter; 3 sweet corn cobs; 4 tablespoons chopped fresh herbs; 3 cups (750 mL/24 fl oz) light (single) cream; ⅓ cup (45 g/1½ oz) plain (all-purpose) flour

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

To make individual pies, you will need six pie tins, about 10 cm (4 in) in diameter. If you would rather make one large pie, simply place the filling in an oven-to-table baking dish and roll the pastry to fit the top.

Ingredients

Filling

1½ tablespoons butter
1 kg (2 lb) chicken breasts

Main course
Gluten-free

Method

TO MAKE FILLING, place a frying pan or skillet over a medium heat and add the butter. When the pan is hot, add the chicken breasts and cook for 5 minutes on each side. Remove from the pan and set aside to cool. When the chicken is cool, cut it into cubes, about 2.5 cm (1 in) in size. Set aside.

BRING A LARGE SAUCEPAN of lightly salted water to the boil over a high heat and