Coronation pies

Coronation pies

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

Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 25 mins

Freezable

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.

PER SERVING

281 kcalories, protein 8g, carbohydrate 23g, fat 19 g, saturated fat 8g, fibre 2g, sugar 4g, salt 0.57 g

Recipe from Good Food magazine, April 2011.

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Latest comments and suggestions

  • Binder photo janet

    28 April 2011

    janet rated and commented on this recipe

    5 stars

    These were absolutely delicious. However I did find putting in the pastry after lining the tins quite fiddly,the pasrty kept catching the paper and moving it! it was worth the effort

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  • Binder photo Aelfwyn

    05 May 2011

    Aelfwyn rated and commented on this recipe

    5 stars

    made these for easter tea, they were the first thing to go. very simple and very delicious!

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  • Binder photo Frantic Flapjack

    10 May 2011

    Frantic Flapjack rated and commented on this recipe

    4 stars

    Nice little munchies although mine ended up looking like mince pies on the outside!

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  • Binder photo Amanda

    05 September 2011

    Amanda commented on this recipe

    I first made these for afternoon tea on Royal Wedding Day. They were eaten very quickly especially by the kids! This time I added diced, boiled butternut squash to them all but left the chicken out of some. My vegetarian friend liked them so much she wants the recipe.

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  • Binder photo stellababe

    19 September 2011

    stellababe rated and commented on this recipe

    5 stars

    Made these for picnic & my daughters birthday party, dissapeared very quickly! Been asked to make them again. Nice cold.

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  • Binder photo rachael

    04 June 2012

    rachael rated and commented on this recipe

    5 stars

    I made these for a Jubilee party, and I have to say that they were delicious....we had them cold, and they were the first things to be eaten, loved by all....have been asked for the recipe. I will make these again...really tasty...

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  • Binder photo Kath

    05 June 2012

    Kath rated and commented on this recipe

    5 stars

    Made these for a jubilee party today. Putting strips in the muffin cases was a little fiddly but well worth it. Everyone loved them. I used two tea spoons of curry powder and not tbsps. Not sure if that was an error.

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  • Binder photo Lisa

    21 June 2012

    Lisa commented on this recipe

    I'm goind to try these tonight, Cooked a chicken ready yesterday, and bought all the ingredients. Do you think I could get away with making them like little pasties rather than as pies? I dont have much time and it seems like it might be quicker than fiddling with paper and muffin tins. Thanks, Lisa

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  • Binder photo Whyscott

    19 July 2012

    Whyscott rated and commented on this recipe

    4 stars

    Have made these several times. I now use a large deep Yorkshire pudding tin. This means that I only get six but they are soooooo gooood.

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  • Binder photo Missy poo

    29 August 2012

    Missy poo commented on this recipe

    Dinner tonight!!! My brother will love this

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  • Binder photo gigi90

    07 April 2013

    gigi90 rated and commented on this recipe

    5 stars

    I have made these three times now, always get lots of compliments and asked for the recipe, absolutely delish. I used 2 tbsp curry powder - perfect! Lovely either hot or cold.

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Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 25 mins

Freezable

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
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PER SERVING

281 kcalories, protein 8g, carbohydrate 23g, fat 19 g, saturated fat 8g, fibre 2g, sugar 4g, salt 0.57 g

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