Hungry Histories - Mini Coronation Chicken Pies
How much do you know about this British classic?
- 400g chicken meat, deboned and skinned
- 2 medium onion
- 2 large garlic cloves
- 1 red chilli
- 1/2 tbsp curry powder
- 1 tbsp curry paste
- 1 heaped tbsp apricot jam
- 250ml creme fraiche
- 300ml chicken stock
- 1 handful of dried apricots, roughly chopped
- 1 tbsp flaked almonds, toasted
- 2 packs of ready rolled shortcrust pastry
- 1 egg yolk for glazing
- Start by cooking off the chicken in a tablespoon of veg oil. Cook this for about 7 minutes and then remove to another plate.
- Add to the pan a little more oil if needed and add to this the sliced onion and garlic and chilli.
- Cook for a few minutes to soften. Add in all the curry powder and coat the onion mix.
- Re-add the chicken and stir in the apricot jam to coat.
- Add in the curry paste and chicken stock and bring to the boil. Cook down on a medium heat for 15 minutes or so, until it has reduced.
- Once reduced stir through the creme fraiche, apricots and the flaked almonds. Take off the heat and leave to cool.
- Preheat the oven to 180. Meanwhile roll out the pastry as thin as possible into a rectangular shape. Lay the pastry onto a muffin tin and careful push into the moulds.
- Half down the middle to fill the tin completely and the tin so the pastry is just in the individual moulds.
- Evenly fill the pastry case with the mix. From the other roll of pastry, cut out circle tops for the pies using a cookie cutter. Squeeze the pastry together, crinkle the edges and brush over the beaten egg yolk.
- Decorate with a few more almonds or a pattern from the extra pastry if you wish.
- Bake in the oven for 18 minutes until golden.