Best Coronation Pies Recipes

CORONATION PIES

Coronation pies image

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

Provided by Good Food team

Time 40m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 281 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.57 milligram of sodium

CORONATION PIES

CORONATION PIES image

Categories Chicken

Yield 36

Number Of Ingredients 11

Ingredients

1 Tbsp olive oil
1 onion, chopped
2 Tbsp medium curry powder
3 Tbsp mango chutney
1 cup cooked chicken breast, diced
1/2 cup sour cream
pat of butter
1 box puff pastry
flour, for dusting
1 egg, beaten
2 Tbsp sliced almonds

Steps:

Heat the oil in a skillet. Cook the onion in the oil until soft, about 5 minutes, then stir in the curry powder and cook for 1 minute more. Scrape into a mixing bowl and stir in the mango chutney, followed by the chicken and sour cream, then season. Heat oven to 400 degrees. Cut strips of baking parchment and grease one side with a little butter to help them stay in place. Criss-cross 2 into each hole of a mini muffin tin so the edges of the strips stick out - this will help you remove the pies easily once cooked. Thinly roll out pastry on a lightly floured surface. Stamp out 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. Cut out lids from remaining rolled pastry. 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 beaten egg and scatter with almonds. Poke a fork in each to let the steam out while they cook and bake for 15 to 20 minutes or until golden and cooked through.