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Pie base

Corn Biscuits

  • Corn kernels 200.0 g
  • Polenta 200.0 g
  • Self-raising flour 200.0 g
  • Salt 10.0 g
  • Onions 60.0 g
  • Pepper 5.0 g
  • Eggs 4.0 x
  • Sour cream 200.0 ml
  • Buttermilk 100.0 ml
  1. Pie base

    • Heat the oil and sweat the onions, celery and capsicum until slightly soft. Add chicken, sausage and bacon, cook until slightly browned. Add water, KNORR Pronto Napoli and chilli paste, simmer for 1 hour and thicken with KNORR Rich Brown Gravy. Place in individual pie dishes.
  2. Corn Biscuits

    • Combine all ingredients together and roll out on the bench, cut out rounds and bake like scones, add on top of your pie.