Coronation chicken pie with mango jelly

Coronation chicken pie with mango jelly
  • Serves icon Serves 10
  • Time icon 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.”

 

Nutrition: per serving

Calories
551kcals
Fat
25.2g (14.2g saturated)
Protein
29.7g
Carbohydrates
50.1g (11.7g sugars)
Fibre
2.4g
Salt
3.2g
Calories
551kcals
Fat
25.2g (14.2g saturated)
Protein
29.7g
Carbohydrates
50.1g (11.7g sugars)
Fibre
2.4g
Salt
3.2g

Ingredients

For the pastry

  • 500g plain flour, plus extra to dust
  • 10g salt
  • 250g unsalted butter, chilled, cut into small cubes
  • 2 medium free-range eggs, plus 1 yolk
  • 4 tbsp cold water

For the coronation chicken filling

  • 4 small free-range chicken legs, bone and skin removed
  • 50g fresh coriander
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp ground turmeric
  • 2 tsp garam masala
  • 2 red chillies, finely chopped
  • 20g yellow mustard seeds
  • 20g salt
  • 100g sultanas
  • 4 small free-range chicken breasts, skin removed, cut into 2cm cubes

For the mango jelly

  • 6 fine gelatine leaves (we used Costa, from Waitrose and Ocado)
  • 500ml mango juice

You’ll also need…

  • 23cm x 13cm loaf tin, greased with vegetable oil and lined with a strip of non-stick baking paper (it should overhang at the ends by 5cm to help lift out the cooked pie)
  • Digital probe thermometer
  • Small funnel

Method

For the pastry, pulse the flour, salt and butter in a food processor to breadcrumb consistency, then put in a bowl. In a jug, beat the whole eggs and cold water, then pour into the dry ingredients.

Step A

Quickly combine until the mixture forms a soft dough. Turn out onto a floured work surface and use your hands to gently knead the dough until smooth. Shape into a disc, wrap well in cling film and chill for 30 minutes.

Step B

For the filling, put the leg meat and fresh coriander in a food processor and pulse to a coarse paste. Transfer to a large mixing bowl. Toast the ground spices in a dry frying pan over a medium heat for about 1 minute, then add
to the bowl. Stir in the chillies, mustard seeds, salt, sultanas and breast meat. Cover with cling film and chill until needed.

Step C

Remove the pastry from the fridge, cut off one third, then re-wrap the remaining pastry in the cling film and chill until needed. On a lightly floured surface, roll out the pastry into a 25cm x 15cm rectangle, trimming it to the correct size. Transfer to a baking sheet lined with non-stick baking paper, cover with cling film and chill until needed (wrap offcuts in cling film and chill – you can use them to decorate).

Rolling pastry

Roll out the remaining two-thirds of the pastry to a 40cm x 30cm rectangle (see Calum’s tips below).

Step D

6 Cut out thin wedges at each corner – this will make it easier to line the tin.

Step E

Fold in the short edges, then fold in the longer sides to cover.

Step F

Lift the pastry and lower it down into the tin. Unfold the long sides, then the short, using your fingers to squeeze the corners together to seal them and completely line the tin.

Step G

9 Trim the edges of the pastry, leaving a neat 5cm border all the way around the edge. Take the chicken filling from the fridge and press evenly into the tin.

Step H

10 Remove the smaller rectangle of pastry from the fridge and lay over the filling. Trim the edges so there is just enough to seal it onto the pastry overhanging the tin. Gently press down and seal the lid.

Step I

11 Beat the egg yolk with 1 tbsp water, then brush lightly all over the pastry.

Step J

12 Fold up the overhang at finger-width intervals and crimp the edges all the way around.

Step K

13 Roll out the offcuts and cut out shapes to decorate the lid. Make a 5mm hole in the lid to let steam escape. Brush again with the egg, then chill for 30 minutes.

Step L

14 Heat the oven to 200°C/180°C fan/gas 6. Put the pie on a baking tray, then bake for 1 hour or until the filling reads 60°C on a digital probe thermometer. Remove from the oven and leave to cool in the tin, then chill overnight.

15 The next day, soak the gelatine leaves in cold water for 5 minutes until soft. Meanwhile, heat half the mango juice in a small pan until just warm. Squeeze the water out from each softened gelatine leaf. Whisk into the juice until dissolved, then mix in the remaining cold mango juice. Use a funnel to pour the juice through the hole in the pie until full (see tip below). Chill in the fridge for
a further 2 hours to allow the jelly layer to set before slicing.

Step M

delicious. tips

  1. 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.

  2. 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.

  3. A ripe, tropical-fruited white wine such as an Aussie chardonnay or a southern French (Pays d’Oc) viognier.

Recipe By

Calum Franklin from Holborn Dining Room

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