Name: Coronation pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 onion chopped; 2 tbsp medium curry powder; 3 tbsp mango chutney; 140g cooked chicken breast diced into chunks; 140g soured cream; knob of butter; 500g pack shortcrust pastry; flour for dusting; 1 egg beaten; 2 tbsp flaked almonds

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Coronation pies

Coronation pies

Good Food team

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Serves 12

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.8 out of 5.18 ratingsRate

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These little chicken pies are fancy enough to hold court at your next tea party

Freezable

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Carrot cake cupcakes

A star rating of 4.7 out of 5.387 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 onion

chopped
2 tbsp medium curry powder
3 tbsp mango chutney
140g cooked chicken breast

diced into chunks
140g soured cream
knob of butter
500g pack shortcrust pastry
flour

for dusting
1 egg

beaten
2 tbsp flaked almonds

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Nutrition: per serving

kcal281
fat19g
saturates8g
carbs23g
sugars4g
fibre2g
protein8g
salt0.57g

low

Method

step 1

Heat the oil in a small frying pan. Cook the onion in the oil until soft, about 5 mins, then stir in the curry powder and cook for 1 min more. Scrape into a mixing bowl and stir in the mango chutney, followed by the chicken and soured cream, then season.
step 2

Heat oven to 200C/180C fan/gas 6. Cut 24 strips of baking parchment as wide as the base of your muffin tin and grease one side with a little butter to help them stay in place. Criss-cross 2 into each hole of a 12-hole muffin tin so the edges of the strips stick out – this will help you remove the pies easily once cooked. Thinly roll out three-quarters of the pastry on a lightly floured surface. Stamp out 12 circles big enough to line the holes generously, with a little pastry overhang at the top for sealing.
step 3

Divide the chicken filling between the pies. Roll out remaining pastry and cut 12 lids. Top each pie with a pastry lid, press together the edges to seal and roll down any excess pastry to make a lipped-edge. Brush the tops with more beaten egg and scatter with almonds. Poke a fork in each to let the steam out while they cook and bake for 20-25 mins or until golden and cooked through.

Recipe from Good Food magazine, April 2011

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A star rating of 4.8 out of 5.18 ratings

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