Jubilee Coronation Chicken Pies
Fit for a queen, these delicious pies are a real crowd pleaser and will make a welcome addition to any street party or picnic spread.
Makes 4 pies
1 tbsp vegetable oil
1 onion finely chopped
2 tbsp medium curry powder
3 tbsp mango chutney
150g cooked chicken breast diced into small chunks
150g sour cream
1 tbsp fresh coriander chopped (optional)
500g shortcrust pastry
1 egg, beaten
Knob of butter
Flour for dusting
Heat the oil in a frying pan and add the onion and cook until soft, add the curry powder, stir and cook for a further minute.
Scrape into a mixing bowl, add the mango chutney, chicken and cream, season with black pepper and stir until combined.
Heat oven to 220C/180C fan/Gas 6. Lightly grease a 12-hole muffin tin with butter. Thinly roll out ¾ of the pastry on a lightly floured surface. Stamp out 12 circles enough to line the muffin holes with a slight overhang.
Divide the chicken filling between the pies. Roll out the remaining pastry and cut into 12 lids and top each pie with the pastry lid. Press the edges together with the edge of a fork to seal.
Poke holes in the top to release steam during cooking.
Brush the pies with the beaten egg and bake for 20-25 minutes until golden brown and cooked through.
Recipe courtesy of The Big Jubilee Lunch