Coronation pies

Coronation pies

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(9 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 12

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
281
protein
8g
carbs
23g
fat
19g
saturates
8g
fibre
2g
sugar
4g
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

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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.

Recipe from Good Food magazine, April 2011

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Comments

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sparrowfield's picture
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really lovely little pies. Also didn't have soured cream but managed to make them with a little sauce and they tasted good still. Everyone enjoyed them

sparrowfield's picture
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Really enjoyed these. Though admit I didn't have any soured cream, but made a smooth white sauce. of amount needed, and it was still very tasty. We all enjoyed them anyway. Will certainly make them again.

gigi90's picture
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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.

bestmom's picture

Dinner tonight!!! My brother will love this

yvonne2462's picture
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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.

lisa-j's picture

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

kathleen48's picture
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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.

fairypetal's picture
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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...

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

melloa1's picture

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.

Frantic Flapjack's picture
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Nice little munchies although mine ended up looking like mince pies on the outside!

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

gervais's picture
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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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