Coronation pies
These little chicken pies are fancy enough to hold court at your next tea party
Difficulty and servings
Serves 12
Preparation and cooking times
Prep 15 mins
Cook 25 mins
- 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.
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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http://www.bbcgoodfood.com/recipes/1162670/
http://www.bbcgoodfood.com/recipes/1162670/
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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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Difficulty and servings
Serves 12
Preparation and cooking times
Prep 15 mins
Cook 25 mins
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
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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28 April 2011
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05 May 2011
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10 May 2011
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19 September 2011
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