Coronation pies

Coronation pies

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(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
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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.

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Comments, questions and tips

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RosiePosey
22nd Jun, 2016
5.05
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
18th Apr, 2016
5.05
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
25th Feb, 2016
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
Caketoppers
5th Nov, 2015
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
5th Aug, 2014
3.8
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
29th Jul, 2014
3.8
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
3rd Jun, 2014
3.8
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
21st Feb, 2014
5.05
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
13th Oct, 2013
5.05
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
7th Apr, 2013
5.05
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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