Coronation chicken pastries. Try tell me that does not sound like an ideal lunch. You can’t, because everyone dreams of this amazing meal and recipe. It tastes so good, they are so fun and easy to make, and taste amazing! They are perfect to make the night before for a work lunch, perfect for a snack on a Sunday afternoon, picky bits when you aren’t wanting to make a huge meal, and more. They are full of amazing flavour with the filling and the shell, and they are so easy to make!
They take roughly an hour to prepare but trust me they are worth every minute- however you need to set some time aside for chilling too if you’d prefer to eat them cold! So what are we waiting for! Let’s get cooking!
Coronation chicken pastries- ingredients
There are quite a few ingredients required in order to make these pastries, however they are all used in order to create that amazing burst of flavour! Here is the list of ingredients that are needed;
Ingredients;
Ingredients for the pastry;
450 grams of strong white bread flour
100 grams of frozen butter
100 grams of frozen lard
1 egg beaten with a fork or whisk
Ingredients for the coronation filling;
40 grams of unsalted butter, softened
1 large or 2 small onions, thinly sliced
6 boneless, skinless chicken thighs, cut into 2cm pieces
4 tbsp of korma curry paste
1½ tbsp of mild curry powder
2½ tbsp plain flour, plus extra for dusting
300 ml of hot chicken stock
150 ml of double cream
2 tbsp of mango chutney
That is it! Time to start cooking!
Coronation chicken pastries- cooking method!
The method to making these pastries is simple but do require effort, so let’s get started!
Step 1
We are going to start off by making the pastry. Start off by pouring the flour into a large bowl and stir in ½ tsp salt. Grab a grater and grate in the lard and the cold butter and gently combine it all together with your hands. Swiftly mix in 250ml ice-cold water using a cutlery knife. Tip the dough onto a surface and knead for 1 min until smooth. Wrap and chill for at least 1 hr.
Step 2
Now it is time to make the filling. Heat the butter in a flameproof casserole dish or a large frying pan over a low to medium heat and fry the sliced onions for 10-12 mins until they are soft and starting to caramelise. Add your chicken to the pan and cook it for 5 to 7 minutes until it is white throughout and then stir in the korma paste. Also add in the curry powder and the flour, then turn up the heat to medium and fry for another 2 mins.
Step 3
Measure out your stock cube and gradually stir it in. then simmer for 3 mins until the mixture has thickened. Stir in the cream and mango chutney. Leave to cool completely. Once your filling is completely cooled, cover it and chill for minimum 3 hours but even better overnight.
Step 4
Line two baking sheets with baking parchment. Divide the chilled pastry into six pieces and you can weigh for accuracy, if you like. Roll each piece into a ball in your hands and then then roll each one out on a lightly floured surface to a circle. Going by one circle at a time, spoon a sixth of the filling into the middle of the pastry. Leave to cool for 10 mins, then eat hot, or cool completely to pack for a picnic.
Step 5
Damp round the rim of half your circle, and then fold over the dry edge and press it down using a fork or your finger. Repeat with the all the filling and the pastry circles, and place them on to the baking sheets as you go, once all are filled chill them for 45 minutes to 1 hour. Heat your oven to 180C, 160C fan, gas 4. Beat your egg and using a pastry brush, brush over the pastry with the egg.
Step 6
Bake your pastry in the oven for around 1 hour or until they have turned golden brown. Leave to cool for 10 mins, then eat hot, or cool completely to pack for a picnic, a work lunch or whatever you want them for!
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