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Coronation pies

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

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 12
  • Easy
  • Serves 12
  • Easy
  • Calories 281
  • Carbohydrates 23
  • Saturated Fat 8
  • Sugar 4
  • Protein 8
  • Fat 19
  • Fibre 2
  • Salt 0.57

Nutrition per serving

  • Calories 281
  • Carbohydrates 23
  • Saturated Fat 8
  • Sugar 4
  • Protein 8
  • Fat 19
  • Fibre 2
  • Salt 0.57

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

  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.

  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.

  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.

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