Creamy Chicken and Sweetcorn Pastries Recipe
Buttery hand-rolled pastry shatters to reveal shredded chicken pieces nestled with sweetcorn in a silky, creamy sauce that's absolutely irresistible. The golden crescents bake to perfection, delivering satisfying comfort in every single bite. Learn how to make this quick and easy recipe that transforms simple ingredients into something truly special.
Ingredients
- For the filling:
- 300g chicken breast, cut into 1cm cubes (or chicken thighs for more flavour)
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely diced (about 150g)
- 2 cloves garlic, finely minced
- 40g butter
- 3 tablespoons plain flour
- 300ml whole milk, at room temperature
- 150g tinned sweetcorn, drained thoroughly (or frozen sweetcorn, thawed)
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground white pepper (optional, for extra warmth)
- 1 tablespoon fresh coriander, finely chopped (or parsley as alternative)
- For the pastry:
- 320g ready-rolled puff pastry sheet (usually 1 sheet, thawed if frozen)
- 1 egg, beaten with 1 tablespoon milk for egg wash
- Extra plain flour for dusting
- Kitchen equipment:
- Large frying pan or skillet
- Wooden spoon
- Baking tray lined with baking parchment
- Small bowl for egg wash
- Pastry brush
- Sharp knife or pizza cutter
- Rolling pin (if needed)
Directions
Step 1
Preheat your oven to 200°C/400°F/Gas Mark 6 and line a large baking tray with baking parchment, setting it aside ready for later. Get all your ingredients measured and prepared before you start cooking, this is crucial for keeping everything flowing smoothly. Pat your chicken cubes completely dry with kitchen paper, as this helps them brown beautifully rather than steam, and season them lightly with a pinch of salt and pepper.
Step 2
Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat until it shimmers and moves easily around the pan. Add your chicken cubes in a single layer, don't overcrowd them or they'll steam rather than brown, and cook for 4-5 minutes, turning occasionally until they're golden on most sides and just cooked through. The chicken should feel firm when pressed gently with your spoon. Transfer the cooked chicken to a plate and set aside, this is where the flavour foundation begins.
Step 3
In the same pan, reduce the heat to medium and add the diced onion, cooking for 4-5 minutes until softened and turning translucent, stirring occasionally to prevent sticking. Add the minced garlic and cook for just 1 minute more until it smells incredible and fragrant, but be careful not to let it brown or it'll turn bitter. This aromatic base is essential for building layers of flavour throughout your filling.
Step 4
Add the butter to your onions and garlic, letting it melt completely and foam gently. Sprinkle in the flour and stir constantly with your wooden spoon for 2 minutes, creating a roux that should look like wet sand and smell slightly nutty. This cooking time is crucial for removing the raw flour taste. The mixture might look a bit dry and clumpy at first, but don't worry, this is exactly what you want before adding the milk.
Step 5
Gradually pour in the milk whilst whisking or stirring constantly to prevent lumps forming, adding it in three stages and letting each addition incorporate smoothly before adding more. Keep stirring over medium heat for 3-4 minutes until the sauce thickens beautifully to the consistency of double cream and coats the back of your spoon. If it's too thick, add a splash more milk one tablespoon at a time. Season with salt, black pepper, and white pepper if using, then stir in your cooked chicken, drained sweetcorn, and fresh coriander. Remove from heat and let the filling cool to room temperature for 10-15 minutes, this cooling step is essential so the pastry doesn't become soggy.
Step 6
Unroll your puff pastry sheet on a lightly floured surface and gently roll it out just slightly if needed to smooth any creases, you want it about 3mm thick. Using a sharp knife or pizza cutter, cut the pastry into 4 equal rectangles, each measuring roughly 12cm x 15cm. Don't be shy about using a ruler if you want them perfectly even. If your pastry feels warm or soft, pop it in the fridge for 5 minutes to firm up, as cold pastry is much easier to work with and will puff up better.
Step 7
Spoon about 3-4 generous tablespoons of the cooled filling onto one half of each rectangle, leaving a 1.5cm border around the edges for sealing. Brush the edges lightly with your egg wash, this acts as glue to seal your pastries beautifully. Fold the pastry over the filling to create a half-moon or rectangle shape, then press the edges firmly together with your fingers before crimping with a fork to create a decorative seal that also prevents any filling escaping. This crimping step is where your pastries get their professional look.
Step 8
Place your pastries on the prepared baking tray with at least 3cm space between each one to allow for puffing. Brush the tops generously with the remaining egg wash for that gorgeous golden colour, then use a sharp knife to cut 2-3 small slits in the top of each pastry to allow steam to escape during baking. Bake in your preheated oven for 20-25 minutes until the pastries are puffed up gloriously, deeply golden brown all over, and crispy to the touch. They should sound hollow when tapped gently on the bottom. Let them cool on the tray for 5 minutes before serving, as the filling will be absolutely scorching hot straight from the oven. Serve warm with a simple green salad or enjoy them on their own, they're absolutely irresistible either way.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Chicken
I saw the Prophet ﷺ eating chicken.
Butter
The Prophet ﷺ ordered leather sheets spread with dates, dried yogurt and butter.
Milk
During the Night Journey, the Prophet ﷺ was presented two cups, one containing wine and the other containing milk. He looked at both and took the one containing milk.
Garlic
And recall when you said, 'O Moses, we can never endure one kind of food. So call upon your Lord to bring forth for us from the earth its green herbs and its cucumbers and its garlic and its lentils and its onions.'
Onions
And recall when you said, 'O Moses, we can never endure one kind of food. So call upon your Lord to bring forth for us from the earth its green herbs and its cucumbers and its garlic and its lentils and its onions.'
Olives
Allah is the Light of the heavens and the earth... lit from the oil of a blessed tree, an olive, neither of the east nor of the west, whose oil would almost glow even if untouched by fire. Light upon light.
Olive Oil
Eat olive oil, and anoint with it, for it is from a blessed tree!
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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