Jump to Main ContentJump to Primary Navigation
Top

Recipe: Coronation chicken and mango pies

CoronationChick_rt.jpg
Viognier_rt.jpg

The humble pie gets a modern makeover in this recipe, combining Anglo-Indian classic, coronation chicken with exotic mango and good old shortcrust pastry. If you can’t get hold of a ripe mango, scoop a teaspoon of mango chutney into each pie instead.

Kcal: 281 per serving (two pies)

Saturated fat: 8.1g per serving

Preparation time: 35 minutes

Cooking time: 15 minutes

Ingredients (makes 24 pies):

  • 2 375g sheets ready-roll shortcrust pastry
  • 1 tsp turmeric
  • 1 clove garlic, crushed
  • 2cm piece fresh root ginger, grated
  • 1 red chilli, de-seeded and finely chopped
  • 1 additional tsp turmeric
  • 2 tsps cumin
  • 2 tsps coriander
  • 150ml double cream
  • 100ml stock
  • 2 cooked chicken breasts, ripped into bite-sized pieces
  • Handful sultanas (preferably golden)
  • 1 fresh mango, chopped
  • handful of fresh coriander
  • 1 egg yolk

Method

Step 1: Pre-heat the oven to 190°C (gas mark 5) and grease two shallow 12-hole bun trays with butter or oil.

Step 2: Sprinkle the pastry with the first teaspoon of turmeric and roll out to the thickness of a pound coin, making sure the spice permeates the pastry throughout. Use a cup to cut circles of pastry then line the bun trays. Keep the leftover trimmings for decorating.

Step 3: Heat a heavy-bottomed, deep sauté pan and add the garlic, ginger and chilli. Fry for a couple of minutes, then add the spices – when you can smell them, add the double cream and stock and bubble until reduced by half. Add the chicken, sultanas, mango and coriander and stir until heated through. Taste for seasoning.

Step 4: Using a large spoon, pile the mixture into the pastry cases and press down so they are generously filled, without gaps.

Step 5: Cut your leftover pastry into whatever shapes you like, and top the pies. It’s best to have glimpses of the filling peeking through. Brush with egg wash and bake for 15 minutes until golden.

From Brighton Bakes by Jessica Haggerty (£25, Book Guild)

Eat with…

Wine expert Jane Parkinson recommends the perfect pairing

Yalumba Eden Valley Viognier 2011, £14.99, majestic.co.uk

Viognier is the perkiest of peach-flavoured grapes and this one from Australia is bone-dry. With a zippy freshness, it screams of apricot and honey. Rich enough for the pastry, juicy enough for the mango and punchy enough for the herbs and spices — it’s a winning combo.

Related

polenta.jpg

Recipe: Polenta bake with feta, tomato and mushrooms

hero.jpg

London's best ever street food

hero-use-this.jpg

20 ways to eat like an Italian woman

Comments

Latest...

Feed your inner Morticia Addams at these gothic London eateries

And not a unicorn in sight

by The Stylist web team
20 Jul 2017

Designer lattes are the new coffee trend taking over Instagram

Meet the new drink du jour

by The Stylist web team
20 Jul 2017

Bon Appétit! 15 of the best French eateries across the UK

Think quick croissants, boozy brunches and hearty Gallic meals

by Nicola Colyer
14 Jul 2017

Haagen-Dazs has launched a boozy ice-cream collection

Vodka key lime pie ice cream, anyone?

by Jasmine Andersson
14 Jul 2017

Move over, gin: white port and tonic is the drink of the moment

Anyone for a swift P&T?

by Anna Brech
12 Jul 2017

Research discovers your coffee addiction has a major health benefit

“If you're not a coffee drinker, then you need to consider if you should start”

by Amy Swales
11 Jul 2017

Rejoice! A free rooftop gin bar is coming to London this summer

With herbal cocktails and views of the River Thames. Oh, happy days...

by Anna Brech
07 Jul 2017

London restaurant gives diners Instagram kits to take better photos

Upcycle your #foodporn game

by Anna Brech
05 Jul 2017

There’s a scientific reason why we should all eat more chocolate

Thank us later

by Moya Crockett
03 Jul 2017

Behold a new type of ice cream making waves on Instagram

Beautiful, vegan... and galactic

by Anna Brech
30 Jun 2017