Creamy chicken and corn pie: without dairy products and without frying

A creamy dessert with chicken and corn, which contains no milk and is not fried: a delicious and much healthier option

A delicious chicken and corn shortcrust pastry without frying, creamy and perfect for June holidays and other occasions

Recipe for 4 people.

Lactose-free

Preparation: 01:30

Interval: 00:00

TOOLS

1 cutting board(s), 1 kettle, 1 pressure cooker, 1 auxiliary bowl or plate, 1 colander(s), 1 frying pan(es), 1 baking tray(s) (or more, preferably non-stick)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

PASTA PASTA Ingredients

– shortcrust pastry to taste

Ingredients for chicken filling (cooked):

– 250 g of home cooked chicken breast

– oil to taste, for sautéing

– 2 tablespoons of chopped onion

– lemon to taste (juice – to season the chicken breast)

– Salt to taste

– pepper to taste

Ingredients DAIRY-FREE CREAM OF CORN

– 1 can(s) of canned corn

– 1 cup(s) almond milk (or nut milk)

– 4 tablespoons of coconut milk

– 1 tablespoon(s) coconut butter (or coconut oil)

– 2 tablespoons of chopped onion

– Salt to taste

– pepper to taste

Finishing ingredients

– chopped parsley to taste

Ingredients FOR GREASING/BRUSHING:

– oil to taste

Ingredients TO ACCOMPANY (OPTIONAL)

– pepper sauce to taste (optional)

PREPARATION:

1. Separate the recipe ingredients and utensils. The yield is 6 rectangular pastries like the ones in the photo for every 2 portions.
2. Season the chicken breast (preferably boneless) with salt, pepper and lemon. Tip: cook a larger quantity, because the chicken cut into pieces can be used for other recipes.
3. Cook the chicken breast (see preparation).
4. Drain the corn in a colander and wash it under running water to remove any residue from the preserves. Don’t throw away the can: it will be used to measure the shredded chicken.
5. Place half the amount of corn in the blender, add the chestnut (or almond) milk and the coconut milk. Beat for about 3 minutes, or until smooth.
6. Wash it well, chop the parsley last and set it aside wrapped in absorbent paper.
7. Remove the pastry from the refrigerator.

PREPARATION:

Chicken stuffing – cooking chicken breast (do this step during pre-preparation):

1. Put a kettle of water on to boil.
2. Chop the onion for the filling and the creamed corn and set them aside.
3. In a pressure cooker over high heat, heat the oil.
4. Reduce the heat to medium, add the chicken breast and let it brown.
5. Turn and brown on the other side.
6. Then, remove the chicken breast, place it in an auxiliary dish and reduce the heat to low and sauté the chopped onion until it becomes transparent.
7. Bring chicken breast back, cover with boiling water, at least 2 inches above.
8. Cover and increase heat to high.
9. As the pressure increases, lower the heat back to medium.
10. Cook for 20-25 minutes after sizzling.
11. Go back to pre-preparation – point 4.

Dairy-free creamed corn (do this step while the chicken cooks):

1. In a pan, over low heat, melt the coconut butter or coconut oil – do not let it burn.
2. Increase the heat to medium, add the onion, a pinch of salt and brown until it becomes transparent.
3. Add the other half of the drained (unbeaten) corn, season with salt and pepper and continue to brown for another 2 minutes.
4. Add the blended corn to the blender and when it boils, reduce the heat to medium.
5. Cook the creamed corn, stirring, until it boils and reduce the heat to low.
6. Without stopping stirring, continue cooking, stirring for another 5 minutes, enough for it to become very full-bodied and dense.
7. Check the seasoning (salt and pepper) and adjust if necessary.
8. Turn off the heat and set aside.

Chicken stuffing – shred and measure:

1. Once the expected cooking time for the chicken has passed, turn off the heat, remove the pressure and open the pan.
2. On a cutting board, using two forks, shred the chicken.
3. Measure the amount used in the recipe (½ can cooked and shredded chicken for every 2 servings – use the can of corn as a measuring cup).
4. Filter and reserve the chicken broth for other preparations.

Chicken, corn and creamy filling:

1. Mix the chicken cut into pieces with the creamed corn, making sure they are well incorporated.
2. The filling must be consistent to fill the pastries without dripping.
3. Add the chopped parsley, mix well.
4. Let cool.

Assemble the pastries:

1. Preheat the oven to 200°C.
2. Pour a little water into a bowl to seal the edges.
3. Place a drizzle of oil in another bowl to brush the pastries.
4. Grease the baking dish(s), preferably non-stick, with oil.
5. Roll out the finished dough on a smooth surface.
6. Place the dough on the work surface and cut out rectangles or circles of the desired size.
7. Place the filling in the center of one side of the dough.
8. Using a brush, apply a little water to the edges of the dough.
9. Fold the dough in half and press the edges together to adhere.
10. Using a fork, press the edges of the pasta(s) so that they are well sealed.

Baked pastries, without frying – COOKING:

1. Lightly brush the entire surface of the shortcrust pastry with oil so that it becomes golden brown during cooking, being careful not to soak it, just a little.
2. Arrange the pastries on one or more greased baking trays, one next to the other, without stacking them.
3. Bake for about 20-25 minutes, or until the pastries are golden and crispy.
4. Halfway through cooking, turn the pastries to ensure they are evenly browned.
5. Remove them from the oven and place them on a plate.

FINALIZATION AND ASSEMBLY:

1. Serve chicken and corn pie without frying piping hot, straight out of the oven.
2. If desired, accompany with pepper sauce.
3. For more June Festival recipes, click Here.

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To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.