Chicken and corn party pies

Party hearty like a smarty with healthier alternatives to party fare.

• 1 cup finely chopped cooked chicken
• 2 x 125g cans creamed corn
• 3 green onions, thinly sliced
• 1/3 cup grated reduced-fat tasty cheese
• 32 slices wholemeal bread (see note)
• Olive oil cooking spray

Energy 525kJ	Fat saturated 0.70g
Fat Total 2.70g	Carbohydrate sugars g
Carbohydrate Total 16.90g	Dietary Fibre 3.00g
Protein 6.80g	Cholesterol 9.00mg
Sodium 266.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200°C/180°C fan-forced. Lightly grease a large baking tray. Place chicken, corn, onion and cheese in a bowl. Season with pepper. Stir to combine.

2. Step 2

   Using a 9cm round cutter, cut 1 round from the centre of each bread slice (see tip for leftovers idea).

3. Step 3

   Spoon 1 heaped tablespoon chicken mixture in the centre of 1 round. Top with another round. Using your fingertips, pinch edges together to seal. Place on prepared baking tray. Repeat with remaining chicken mixture and bread rounds. Spray with oil. Season with pepper.

4. Step 4

   Bake for 20 minutes or until golden and crisp. Serve.

You'll need 2 x 700g loaves large sliced sandwich bread.

Tip: You can make fresh breadcrumbs from crusts. Process and place in a snaplock bag. Freeze for up to 3 months.