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Coronation chicken pasties

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Coronation chicken pasties

Name: Coronation chicken pasties
Prep time: 1 h
Cook time: 1 h 25 min
Total time: 2 h 25 min
Ingredients: 450g strong white bread flour; 100g frozen butter; 100g frozen lard; 1 egg beaten; 40g unsalted butter softened; 1 large or 2 small onions thinly sliced; 6 boneless, skinless chicken thighs cut into 2cm pieces; 4 tbsp korma curry paste; 1½ tbsp mild curry powder; 2½ tbsp plain flour plus extra for dusting; 300ml hot chicken stock; 150ml double cream; 2 tbsp mango chutney

Esther Clark

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More effort

Prep: 1 hr

Cook: 1 hr and 25 mins

plus at least 5 hrs chilling

A star rating of 4.8 out of 5.6 ratingsRate

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Make these moreish Coronation chicken pasties ahead and leave to cool before packing for a picnic. You can also top them with seeds, such as poppy or sesame

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Ingredients

Nutrition

Units:

MetricUS

450g strong white bread flour
100g frozen butter
100g frozen lard
1 egg

beaten

For the filling

40g unsalted butter

softened
1 large or 2 small onions

thinly sliced
6 boneless, skinless chicken thighs

cut into 2cm pieces
4 tbsp korma curry paste
1½ tbsp mild curry powder
2½ tbsp plain flour

plus extra for dusting
300ml hot chicken stock
150ml double cream
2 tbsp mango chutney

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Nutrition: Per serving

kcal899
fat57g
saturates29g
carbs71g
sugars6g
fibre5g
protein25g
salt1.8g

Method

step 1

For the pastry, tip the flour into a large bowl and stir in ½ tsp salt. Grate in the cold butter and lard. Gently combine with your hands. Swiftly mix in 250ml ice-cold water using a cutlery knife. Tip the dough onto a surface and knead for 1 min until smooth. Wrap and chill for at least 1 hr.
step 2

To make the filling, heat the butter in a flameproof casserole or large frying pan over a medium-low heat and fry the onions for 10-12 mins until softened and starting to caramelise. Add the chicken and cook for 5 mins more. Stir in the korma paste, curry powder and flour, turn up the heat to medium and fry for another 2 mins. Stir in the stock gradually, in several additions, then simmer for 3 mins until the mixture has thickened. Stir in the cream and mango chutney. Leave to cool completely. Once the mixture is completely cool, cover and chill for at least 3 hrs or overnight.
step 3

Line two baking sheets with baking parchment. Divide the chilled pastry into six pieces, weighing for accuracy, if you like. Form each piece into a ball, then roll each one out on a lightly floured surface to a 20cm circle. Working with one pastry circle at a time, spoon a sixth of the filling into the middle of the circle. Wet the edge around half the circle, then fold over to the dry edge and crimp using your fingers or a fork to seal. Repeat with the remaining filling and pastry circles, placing them on the baking sheets as you go. Chill for 1 hr.
step 4

Heat the oven to 180C/160C fan/gas 4. Brush the pasties with the beaten egg and bake for 50 mins-1 hr, or until golden. Leave to cool for 10 mins, then eat hot, or cool completely to pack for a picnic. Will keep chilled in an airtight container for up to two days.

Recipe from Good Food magazine, July 2021

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A star rating of 4.8 out of 5.6 ratings

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