Silverbeet, Corn & Chicken Pasties

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, diced
• 1 garlic clove, crushed
• 2 cups silver beet, shredded
• 1 1/2 cups cooked chicken, shredded
• 2 (310 g) cans creamed corn
• 4 sheets frozen shortcrust pastry
• 1 egg, lightly beaten
• sweet chili sauce, to serve

Recipe

• 1 preheat oven to 200.c/180.c fan forced & lightly grease an oven tray.
• 2 heat oil in a frypan over moderate heat. cook onion and garlic for 3 mins, stirring until soft.
• 3 place silverbeet, chicken and corn in a large bowl, stir in onion mixture.
• 4 cut each pastry sheet into 2 x 14cm circles, divide chicken mixture between circles and shape pastries by folding pastry over filling and crimping edges.
• 5 place pastries on baking tray & brush with egg.
• 6 bake for 30 mins or until browned.
• 7 serve with sweet chilli sauce.