Corn, chicken & zucchini pies

• 4 (sheets) frozen shortcrust pastry, thawed
• 2 teaspoon oil
• 2 small_piece zucchinis, halved, sliced
• 2 cup shredded barbecued chicken
• 310 gram can creamed corn
• 1/2 cup tasty cheese, grated
• 4 green onions, sliced
• 1 tablespoon milk
• salad, to serve

Corn, chicken & zucchini pies

• 1

  Preheat oven to hot, 200°C (180°C fan forced). Lightly grease 4 x 9.5cm pie dishes. Cut 2 x 14cm circles from 2 sheets of pastry. Ease pastry into prepared dishes, extending pastry over edge. Line pastry cases with baking paper. Fill prepared cases with dried beans, rice or pasta. Blind-bake for 10 minutes. Remove paper and filling.

• 2

  Meanwhile, heat oil in a large frying pan on high. Sauté zucchini for 3-5 minutes until golden and tender. Transfer to a large bowl with chicken, corn, cheese and onion. Season to taste.

• 3

  Spoon chicken mixture evenly into pastry shells. Cut 4 x 12cm circles from remaining pastry. Brush edges with milk. Place over chicken filling to cover. Pinch edges to seal. Brush tops with milk. With a sharp knife, cut a small air vent into the pastry. Bake for 25-30 minutes until pastry is golden. Serve with salad.