|300 g g||chicken breast chicken breast|
|200 g g||potatoes potato|
|2 tsp tsp||cumin cumin|
|150 g g||Korma cooking sauce Korma cooking sauce|
|3 tbsp tbsp||mango chutney mango chutney|
|4|| spring onions
(trimmed and sliced )
|375 g g|| Ready rolled shortcrust pastry
Ready rolled shortcrust pastry|
(2 packs )
Coronation chicken pies
These pastry pies will allow you to enjoy coronation chicken in a whole new way. The best part is you can use any leftover sauce to make delicious spiced, coconut flavoured-rice, simply stir through any remaining korma sauce into cooked basmati rice!
1 Preheat the oven to 180c,160c fan, gas 4. Grease a 12-hole muffin tin with butter. Heat ½ tbsp of the vegetable oil in a large frying pan over a medium-high heat, add the chicken pieces and cook, stirring frequently for 5-6 mins until cooked through. Remove from the pan and set aside.
2 Wipe the frying pan clean with a kitchen paper towel. Heat the remaining oil over a medium-high heat, add the potato, cook, stirring occasionally, for 5 mins. Add the cumin for a bit of punch and cook, stirring frequently, for a further 1 min until fragrant.
3 Put the potato in a large bowl with the chicken and chicken tikka masala sauce. Then add the Greek yoghurt for a bit of creaminess, mango chutney for some tang and spring onion for to add crunch to the dish, then gently mix to combine.
4 Unroll one of the pastry sheets, use a 10.5cm cutter to stamp out 6 x large rounds and a 6.5cm cutter to stamp out 6 x smaller rounds, re-roll the trimmings if necessary. Repeat with the second pastry sheet so you have a total of 12 large rounds and 12 smaller rounds. Place the smaller rounds in the fridge while you work on step 5.
5 Line the muffin tin holes with the larger rounds, the pastry sides should come a few millimetres above the top of each hole. Divide the filling between the pastry cups.
6 Remove the smaller rounds from the fridge, use each as a pie top to cover the filling in each cup. Fold over the larger outer round and press gently to seal. Brush each with the beaten egg. Bake for 45-50 mins until the pastry is crisp, lightly golden and the filling piping hot. Use a small pallet knife to carefully remove from the tin. Serve warm or cold.