Coronation pies
These little chicken pies are fancy enough to hold court at your next tea party
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Prep:15 mins
Cook:25 mins
- Serves 12
- Easy
Nutrition per serving
-
kcal 281
-
fat 19g
-
saturates 8g
-
carbs 23g
-
sugars 4g
-
fibre 2g
-
protein 8g
-
salt 0.57g
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 tbsp medium curry powder
- 3 tbsp mango chutney
- 140g cooked chicken breasts, diced into chunks
- 140g soured cream
- knob of butter
- 500g pack shortcrust pastry
- flour, for dusting
- 1 egg, beaten
- 2 tbsp flaked almonds
Method
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.
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.
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.