Coronation Chicken Pasties Recipes

Steps:

• Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
• Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook's Note).
• For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
• Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
• To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.

Steps:

• Mix the mayo, curry powder, cinnamon, chutney and sultanas together and season with black pepper.
• Add the shredded chicken and stir to coat in the sauce. Stir in 2 tbsp water to loosen if needed, then season and serve as desired.

Steps:

• Tip the chicken into a bowl with the turmeric, ginger, cumin seeds, korma paste and pinch of salt. Mix well. Leave to marinate for a few hours, or overnight (if marinating overnight, cover and chill).
• Tip the marinated chicken into a medium saucepan and pour over the coconut milk. Stir, bring to a simmer over a low heat and cook for 40 mins until very tender (it should be falling apart). Leave to cool.
• Meanwhile, tip the spinach into a colander and pour over a kettleful of boiled water until wilted. Leave to cool, then squeeze out as much water as you can and roughly chop. Roughly shred the chicken into the sauce in the pan, then stir through the chopped spinach, dried mango and raisins to make a loose filling. Can be made a day ahead.
• Roughly halve the puff pastry, but make sure one half is slightly bigger. Roll the smaller half out onto a floured surface to a circle about 25cm in diameter, then transfer to a baking tray. Pile the filling into the middle of the pastry circle, leaving a border around the edge. Brush the border with a little of the beaten egg. Roll out the remaining pastry half to a circle about 30cm in diameter. Drape this over the filling, pressing or crimping the edges to seal. Chill for at least 20 mins. At this stage, the pie can be covered and kept chilled overnight.
• Heat the oven to 200C/180C fan/ gas 6. Gently score a criss-cross pattern over the top of the pie using a sharp knife, then brush all over with more of the beaten egg. Bake for 20 mins, then remove from the oven, brush with the rest of the egg, and sprinkle over the seed and almond mixture and a little sea salt. Bake for 20 mins more, or until the pie is deep golden and the almonds are toasted. While the pie bakes, combine the dressing ingredients.
• Leave the pie to cool, then cut into wedges and serve with the yogurt dressing and some chutney, if using.

Steps:

• Heat the oil in a small frying pan. Cook the onion in the oil until soft, about 5 mins, then stir in the curry powder and cook for 1 min more. Scrape into a mixing bowl and stir in the mango chutney, followed by the chicken and soured cream, then season.
• Heat oven to 200C/180C fan/gas 6. Cut 24 strips of baking parchment as wide as the base of your muffin tin and grease one side with a little butter to help them stay in place. Criss-cross 2 into each hole of a 12-hole muffin tin so the edges of the strips stick out - this will help you remove the pies easily once cooked. Thinly roll out three-quarters of the pastry on a lightly floured surface. Stamp out 12 circles big enough to line the holes generously, with a little pastry overhang at the top for sealing.
• Divide the chicken filling between the pies. Roll out remaining pastry and cut 12 lids. Top each pie with a pastry lid, press together the edges to seal and roll down any excess pastry to make a lipped-edge. Brush the tops with more beaten egg and scatter with almonds. Poke a fork in each to let the steam out while they cook and bake for 20-25 mins or until golden and cooked through.