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
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)
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.