Chicken and Corn Savouries
These savouries make a wonderful lunch time treat. They are a great alternative to sandwiches and will be popular with both young and old.
Prep time:
Cook time:
Serves:
Makes: 12
Ingredients
- 12 slices white sandwich bread, crusts removed
- 2 x 85g cans Wattie's Shredded Chicken with Lite Mayo & Sweetcorn
- 1 spring onion, sliced
- 2 eggs
- 1/2 cup lite milk
- 2 Tbsp chopped parsley
Tips
• Replace the white bread with wholemeal
• Sprinkle a little grated cheese over the savouries before baking
• Looking for new ideas for kids lunches? These tasty Chicken and Corn Savouries will make a great change – just be prepared for them to be requested time and time again.
Method
1. Preheat the oven to 180°C fan bake or 200°C conventional. Grease a 12 tin muffin tray.
2. Press the bread slices into the muffin tins. Divide the Wattie’s Shredded Chicken with Lite Mayo & Sweetcorn between the bread cases. Scatter over the spring onion.
3. Beat eggs, milk and parsley together. Season. Divide the egg mixture between the bread cases.
4. Bake for 10-15 minutes, until egg is set and bread cases are golden. Serve warm or cold.
