These are so delicious. Serve as nibbles or with a salad for a simple meal. Even easier if you have left over chicken from your Sunday roast!
1 tbsp oil (I use coconut)
1 onion, chopped
2 heaped tsps of Korma Spice Blend (or try with the Goan)
2 tbsp mango chutney - try the mango and chilli chutney from The Spice Witch
150g cooked chicken
140g soured cream (sure creme fraiche would work too)
500g pack of shortcrust pastry
Salt and pepper
1 egg, beaten
Heat the oil and cook the onion until soft. Add a splash of water and stir in the Korma / Goan blend and cook for about a minute. Transfer to a bowl and stir in the mango chutney, chicken and soured cream. Season with salt and pepper.
Heat the oven to 200c / 180c fan.
Line each hole of a muffin tin with 2 long strips of grease proof paper / baking parchment, in a criss cross (this is to help remove the pies once cooked). Grease a little. Roll out the pastry, using about 3/4 to line the muffin holes (keep the rest for the lids). Fill each one with the chicken filling and top with a lid. Seal together the lid and base. Brush the tops with a little beaten egg and use a fork to make some wee holes in the top to let the steam out whilst cooking.
Bake for about 20-25 mins until golden.
I have also made this as one large pie as a simple family dinner.