Coronation pies

Coronation pies

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 12
These little chicken pies are fancy enough to hold court at your next tea party

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal281
  • fat19g
  • saturates8g
  • carbs23g
  • sugars4g
  • fibre2g
  • protein8g
  • salt0.57g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp medium curry powder
  • 3 tbsp mango chutney
  • 140g cooked chicken breast, diced into chunks
  • 140g soured cream
  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g pack shortcrust pastry
  • flour, for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (20)

RosiePosey's picture
5

My Mum made these for a friend's party. Perfect size and tasted gorgeous served cold. Now a family favourite for picnics, barbecues and family get-togethers. Yum.

genputtay's picture
5

This has become a bit of a go-to recipe for me, especially when using up chicken from the Sunday Roast. Admittedly, I have since dispensed with the work involved to make mini pies, and now instead make them in to pasties, which are also nice using puff pastry. I have turned them in to a weekday meal by serving alongside some Naan bread and Asian Slaw (found on this site). They are also great served cold for a picnic!

tmreynolds's picture

Eaten at 11.00 am with friends. All agreed they were excellent. I used red onion and reduced the mango chutney. I agree that they are a bit fiddly but intend to work on this the next time I make them.

Caketoppers's picture

This was a bit too fiddly for me so I used half the quantity and made them in 6 paper muffin cases, which was much easier. However, all the moisture soaked into the pastry and they came out a little dry, although still delicious! For the other half I put them in little foil pastry trays and just put pastry lids on top. That was much easier and they are just as tasty! I didn't use onion but added sultanas and swapped the soured cream for creme fraiche. I also used twice as much chicken. I only used one tablespoon of curry powder and that was enough for me.

Frantic Flapjack's picture
3.75

I couldn't be bothered to faff around making little pies so doubled up the chicken, put the mixture into a pie dish and covered with the pastry and sprinkled almonds on top as per the recipe, before baking in the oven. Served with jacket potatoes and broccoli. Well received.

Bungly's picture
3.75

Very good indeed. I didn't have enough mango chutney so they weren't very sweet. I used half-fat creme fraiche and added a few sultanas. Will definitely make these again.

tanyah's picture
3.75

Really delicious. Only missing a star as they are a real faff to make. So yummy though and look wonderful. Lovely warm or cold.

sparrowfield's picture
5

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
5

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
5

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
4

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
5

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
5

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
5

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
3.75

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

aelfwyn's picture
5

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

gervais's picture
5

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

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…