Little coronation chicken pies

Mildly-spiced coronation chicken works as a brilliant filling for these tasty mini pies.

Serves: 8

Preparation time:  15 minutes

Cooking time:  25 minutes

Cooling time: 30 minutes

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You will need

  • 1 tablespoon olive oil
  • 1 medium onion, peeled and chopped
  • 2 tablespoons medium curry powder
  • 3 tablespoons mango chutney
  • 120g cooked chicken breasts, diced into chunks
  • 140g soured cream
  • Knob of butter, for greasing
  • 375g ready rolled shortcrust pastry
  • A little plain flour, for dusting
  • 1 egg, beaten
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Recipe Information

Step by step guide to making Little coronation chicken pies

  1. Heat the oil in a small frying pan. Cook the onion in the oil until soft, about 5 minutes, then stir in the curry powder and cook for 1 minute more.
  2. Scrape into a mixing bowl and stir in the mango chutney, followed by the chicken and soured cream, then season. Allow to cool.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. Grease 8 holes of a muffin tin with the butter.
  4. Unroll the pastry and stamp out 8 circles big enough to line the holes generously, with a little pastry overhang at the top for sealing.
  5. Divide the chicken filling between the pies. Roll out the remaining pastry and cut 8 lids.
  6. Top each pie with a pastry lid, press the edges together to seal and roll down any excess pastry to make a lipped-edge. Brush the tops with the beaten egg.
  7. Poke a fork in the top of each to let the steam out while they cook and bake for 20-25 minutes or until golden and cooked through.

*All information included in this recipe has been provided by BakeAway.

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Nutritional information for Little coronation chicken pies

Nutritional information for Little coronation chicken pies

Nutrition type per serving
Calories 281 kcal
Total Fat 19g
Saturated Fat 8g
Salt 0.1g
Sugar 6.0g

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