Silverbeet, Corn & Chicken Pasties

• 1 tablespoon olive oil
• 1 brown onion, diced
• 1 garlic clove, crushed
• 2 cups silver beet, shredded
• 1 12 cups cooked chicken, shredded
• 2 (310 g) cans creamed corn
• 4 sheets frozen shortcrust pastry
• 1 egg, lightly beaten
• sweet chili sauce, to serve

1. Preheat oven to 200.C/180.C fan forced & lightly grease an oven tray.
2. Heat oil in a frypan over moderate heat.
3. Cook onion and garlic for 3 mins, stirring until soft.
4. Place silverbeet, chicken and corn in a large bowl, stir in onion mixture.
5. Cut each pastry sheet into 2 x 14cm circles, divide chicken mixture between circles and shape pastries by folding pastry over filling and crimping edges.
6. Place pastries on baking tray & brush with egg.
7. Bake for 30 mins or until browned.
8. Serve with sweet chilli sauce.

olive oil, brown onion, garlic, silver beet, chicken, corn, shortcrust pastry, egg, sweet chili sauce

Taken from www.food.com/recipe/silverbeet-corn-chicken-pasties-337339 (may not work)