JOIN OUR BAKE CLUB AND BE IN WITH A CHANCE OF WINNING €1000! GIVEAWAY CLOSED

BakingCookingDinnerEasyRecipesShane Smith

Coronation Chicken Pasties

40-45 mins Cook
2852
15
Share
Scroll to recipe

Whether it’s an outdoor nibble, a lunch box addition, or simply something new for dinner, these coronation chicken pasties are absolutely perfect. The combination of creamy curried chicken, dried fruit & nuts wrapped in a flaky buttery pastry is out of this world good and can be enjoyed hot or cold.

Thanks for this delicious recipe to Chef Shane Smith.

Don’t forget to share your creations with us by tagging us on Social Media @gempackfoods (Instagram and Facebook) using #GemBakes

NOW It’s time to MAKE And eat these yummy, buttery, little brunch of pasties! Watch SHANE’S video and READ all instructions below.

Share
Coronation Chicken Pasties

Coronation Chicken Pasties

agnesgempackfoods-ie
prep time
30 mins
cooking time
40-45 mins
servings
6

Equipment

  • food processor (or use a fork and hands)

  • large frying pan

  • two baking trays

  • parchment paper

Ingredients

Instructions

1
To make the pastry, place the Gem flour, cold butter and salt into a food processor and blitz until a sandy texture is reached.
2
To this add the yolks and the cold water and mix to form a dough. Please note you may not need all the water so hold some back and add in if needed.
3
Knead the dough on a work surface, wrap and chill for 30 minutes.
4
For the filling, into a large frying pan add the oil and heat.
5
To this add the onions and cook gently over a low/medium heat for 8-10 minutes until soft and translucent. You do not want the onions to take on any colour.
6
To this add the diced chicken and cook for a few minutes.
7
Add the curry powder and flour and mix well over the heat.
8
Dissolve the stock cube in the hot water and add this to the pan.
9
Turn down the heat and cook for 10 minutes or until the chicken is cooked.
10
To this mixture, add the sweet peppers and scallions, mix through.
11
The next step is to add the Gem raisins, apricots and almonds, again mix through.
12
Remove from the heat and stir through the crème fraiche.
13
Check for seasoning and chill this mixture before assembling.
14
To assemble the pasties, preheat your oven to 180C/160C fan and line two baking trays with parchment.
15
Roll the pastry out onto a lightly floured work surface until it reaches ½cm in thickness.
16
Using a 20cm plate cut out 6 discs, you will need to reroll the trimming to get all six.
17
Place three discs on each tray.
18
Spoon some of the chicken filling into the centre of each disc, egg wash and fold it over to encase the filling, leaving you with a semicircle shape.
19
Seal the edges by crimping them together or using a form to press down to seal.
20
Egg wash the outside of each pastie and cut a small hole on top to allow the steam to leave.
21
Pop these into the preheated oven and bake for 40-45 minutes.
22
Remove and allow to cool for 5 minutes before serving.

Notes

These coronation chicken pasties are delicious paired with green salad.
2852
15
Share

Leave a Reply

Your email address will not be published. Required fields are marked *

×
CookingDinnerEasyLunchRecipesShane Smith

Red Lentil Nut Burgers

10 mins Cook