Sweetcorn Pie Recipes

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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 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

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