Mini Chicken & Sweetcorn Pies

Ingredients

• 1 sheet of ready-rolled shortcrust pastry
• 200g cooked chicken breast, finely chopped
• 100g sweetcorn (tinned or frozen, drained)
• 50ml crème fraîche or thick Greek yoghurt (optional, for creamy filling)
• 1 small carrot, grated (optional veg boost)
• Salt and pepper, to taste (optional – keep mild for kids)
• 1 egg, beaten (for brushing)
• A little oil or butter for greasing
• Muffin tray