Sweet Corn Pie Recipes

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SWEETCORN PIE



Sweetcorn Pie image

A very tasty side dish, that kids of all ages adore. My nephew, who is 33 years old still asks me to make this dish whenever he sees me, after he tasted it for the first time when he was 11 years old! I think I found this recipe in a South African magazine, but I cannot remember as I have been making this for the past 30 years! ***I have updated the recipe - most of the cheese goes into the pie and a little is sprinkled over the top. I have also added microwave instructions for making white sauce

Provided by Good Looking Cooking

Categories     Cheese

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (410 g) can sweetcorn
1 1/2 cups milk
2 ounces flour
2 ounces butter
1 cup tasty cheese, grated
2 eggs
1 pinch salt

Steps:

  • Make a white sauce with the flour, butter & milk - see note below.
  • Add egg yolks, sweetcorn & salt & 3/4 cup of cheese.
  • Beat the egg whites until stiff peaks form and fold into corn mixture.
  • Put into a greased ovenware dish , sprinkle with remaining 1/4 cup of cheese, and bake in a 350 degree over for about half an hour until set.
  • Directions for making white sauce in the microwave:.
  • Place the butter in a microwave safe jug and melt on high for 45 seconds.
  • Stir flour through and microwave for 30 seconds.
  • Now stir in the milk a little at a time, then back in the microwave in 60 second increments, stirring in between.
  • This should take 3-5 minutes dependant on the power of the microwave you are using.

Nutrition Facts : Calories 463.6, Fat 29.2, SaturatedFat 17.3, Cholesterol 170.9, Sodium 731, Carbohydrate 35, Fiber 2.3, Sugar 3.4, Protein 18.6

CHICKEN AND SWEETCORN PIE



Chicken and Sweetcorn Pie image

Make and share this Chicken and Sweetcorn Pie recipe from Food.com.

Provided by samcp4

Categories     Savory Pies

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 sheet shortcrust pastry
400 g cooked chicken breasts
200 g sweetcorn
1 pint 1% low-fat milk
2 tablespoons cornflour
2 tablespoons Heinz salad cream
1 chicken stock cube

Steps:

  • Mix together the cornflour and a little of the milk to form a smooth paste, and add to the rest of the milk.
  • Place the milk in a saucepan and cook on a medium heat, stirring constantly until thickened.
  • Add the salad cream and stock cube to the sauce and stir to combine.
  • Add the chicken and sweetcorn to the sauce and put into a pie dish.
  • Cover with the pastry and cook until golden brown.

Nutrition Facts : Calories 531.8, Fat 24.6, SaturatedFat 6.8, Cholesterol 90.3, Sodium 795.6, Carbohydrate 39.1, Fiber 2.9, Sugar 8, Protein 38.4

SWEET CORN PIE



Sweet Corn Pie image

Provided by Karen Keisir

Categories     Cheese     Vegetable     Bake     Corn     Summer     Bon Appétit     Pennsylvania

Yield 6 main-course or 8 side-dish servings

Number Of Ingredients 10

1 tablespoon butter
1 10-ounce package frozen corn kernels
3 green onions, chopped
2 tablespoons chopped celery leaves
1/3 cup soft herb cheese (such as Boursin)
2 eggs
2 egg yolks
2 tablespoons all purpose flour
1 1/4 cups half and half
1 15-ounce package All Ready Pie Crusts, room temperature

Steps:

  • Preheat oven to 375°F. Melt butter in heavy medium skillet over medium-low heat. Add corn and sauté 5 minutes. Add green onions and celery leaves and toss to heat through. Remove from heat.
  • Mix cheese, eggs, yolks and flour in medium bowl. Gradually add half and half, stirring until mixture is smooth; add corn mixture.
  • Unfold crusts on work surface and press out fold lines. Line 9-inch-diameter pie dish with 1 crust. Spoon filling into crust-lined dish. Arrange second crust over; pinch edges together to seal and crimp decoratively. Cut several slits in top of crust to allow steam to escape.
  • Bake pie until filling is puffed and golden, about 45 minutes. Let stand 15 minutes; serve warm.

CHICKEN & SWEETCORN PIES



Chicken & sweetcorn pies image

This fun and easy-to-make dish is perfect for getting kids aged 8-14 years busy in the kitchen

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Yield Makes 6

Number Of Ingredients 8

500g puff pastry , plus flour for dusting
2 skinless cooked chicken breasts
3 tbsp canned or frozen, defrosted sweetcorn
3 tbsp frozen peas , defrosted
6 tbsp double cream
1 tsp Dijon mustard
1 egg , beaten
oil , for brushing

Steps:

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

Nutrition Facts : Calories 488 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Protein 19 grams protein, Sodium 0.83 milligram of sodium

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