Coronation chicken pie with mango jelly
- A challenge
- December 2018
- Serves 10
- Hands-on time 1 hour, oven time 1 hour, plus overnight chilling and 2 hours setting
Use our step-by-step guide to create chef Calum Franklin’s show-stopping raised chicken pie recipe. Unlike a regular chicken pie, this one has a nostalgic Coronation chicken filling topped with a layer of mango jelly.
Calum says: “A pie needs jelly, I think, and the mango layer adds freshness here. Even if you’re not a jelly lover, give it a go.”
- 25.2g (14.2g saturated)
- 50.1g (11.7g sugars)
In step 5, use your tin as a template and roll out the pastry wide enough to fit and line the tin: put the tin in the middle of the pastry, then tip it on its end and mark the pastry 5cm above where it falls.
If you don’t have all the spices in the ingredients list to hand, replace with the same quantity of a good curry powder instead.
For more flavour and texture, add some toasted almonds to the mix in step 2; use flaked almonds or roughly chop whole toasted almonds.
Before you pour in the jelly layer (step 15), use a skewer to make the hole in the pastry lid larger so the pie is easier and less messy to fill.
The size of the chicken legs and breasts will determine how much filling you end up with in the pie, so you may not need all the mango jelly in step 15.
Start this recipe the day before you want to eat it. The baked pie will keep in the fridge for up to 3 days. Wrap in cling film once sliced to keep it moist.
A ripe, tropical-fruited white wine such as an Aussie chardonnay or a southern French (Pays d’Oc) viognier.
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