Mini Coronation Chicken Pies


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.