Stretch a Chicken (5) Chicken & Sweetcorn Recipe for a tart

chicken & sweetcorn recipe - tart, cooked

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5 from 1 vote

Stretch a Chicken (5) Chicken & Sweetcorn Recipe for a tart

Part of a series to get max portions from one medium chicken

Prep Time15

Cook Time35

Total Time50

Course: Dinner, Lunch, Picnic, School Lunches

Cuisine: English

Servings:

Calories: 403kcal

Author: Thrifty Lesley

Cost: 38p

Equipment

Ingredients

70 g chicken use a little more if the chicken is raw
3 stuffing balls 1/6 value pack, optional
200 g onion sliced
100 g sweetcorn frozen or tinned
3 eggs beaten
pinch salt

pastry

150 g flour self raising, value flour
75 ml oil use rapeseed oil if you can. NB oil does not weigh the same in grams as it measures in ml.
47 ml cold water

Metric - US Customary

Instructions

Pastry - made with oil

Prepare the pastry using the oil method . To do this, put the flour in a bowl, tip in the oil. Then add the water. You may need a little more, or a little less, all flours are different.
Simply stir gently with a tablespoon, and it will come together in a few seconds to make a soft dough, don’t over mix, or the pastry will toughen.
If it is looking a little dry while you stir, add a little more water. If too wet, add a little more flour.
Flour the worktop and roll out the pastry to the size of your dish. Line the pie dish being careful not to stretch the pastry.

Filling

For the filling, slice the onion and sauté in a little oil until transparent
If the chicken you have is raw, cook it for a few minutes in with the onion. This is to get rid of the water that raw chicken will give out when cooking.
Once the chicken is cooked, chop into pea-sized pieces
Put all filling ingredients in a bowl, except the stuffing balls and mix well.
Pile the filling into the lined pie dish and place the stuffing balls, if using, evenly round.
Bake for about 35 mins in a medium oven - 180°C Fan, 200°C, Gas 6, 400°F -until the filling is set.
Good served hot, warm or cold

Notes

The tart could be used hot or cold, as packed lunches or for picnics, as well as for a main meal.
You could use turkey instead of chicken, and other things could be used to pad it out instead of the onion and sweetcorn.

I would use a medium onion instead of the very large one, and then….

Potato and olive;
carrots and peas;
frozen mixed veg, straight from the packet;
potato and frozen spinach.
If you don’t have any onions, you could leave that out and just use something else.
You could add some rosemary, thyme or marjoram if you have any.
You could flavour the onion with bay by gently frying the onion and bay together before putting in the tart filling.

All the recipes in this series on making a chicken last a week

Roast chicken, 400g chicken, gravy, with stuffing, 4 portions
Risotto, 140g chicken, onion, half the the stock, some vegetables butter and parmesan, 4 portions
Pizza, 117g chicken, tomato sauce, maybe some stuffing, 4 portions
Spicy Pasta Bake, white sauce, 120g chicken, onion, spices, stuffing, 4 portions
Tart, 100g chicken, onions, sweetcorn, couple of eggs, no cheese, stuffing, 4 portions, this recipe
Pie, 100g chicken, some of the gravy, onion, maybe some sweetcorn or mushrooms, maybe some stuffing, 4 portions
Soup with the remaining half of the stock, red lentils, onion, spices, 4 portions

There is also a series starting with a poached chicken

Poached chicken
Spaghetti with olives, sultanas and lemon 140g chicken
Oaty, nutty, seedy chicken and mushroom crumble 140g chicken
Chicken and rice salad – red peppers from a jar, peas, gherkins, raisins 140g chicken and some of the stock
Chicken and something Pizza, sweetcorn, onion, red pepper, mozzarella and cheddar 140g chicken
Coronation Chicken Jacket Potato – 140g chicken
Red Cabbage Waldorf with apple, walnut and dressing – 140g chicken
Chicken Tart with Butternut Squash, Lemon Zest & Parmesan 140g chicken

this comes out at a total of 28 portions, which is amazing!

Nutrition