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Coronation Chicken Hand Pies
June 2023
Reading time 2 Minutes

These hand-held pies are perfect for summer picnics!

We fill our pies with a gorgeous coronation chicken, using a delicious combination of shredded chicken, mayonnaise, yogurt and a mix of turmeric and curry powder to give that infamous golden colour we all know and love.
8 pies
Preparation time:
1 hour, plus chilling time
Cook time:
1 hour 30 minutes
  • For the pastry
  • 300g plain flour
  • 40g self-raising flour
  • 200g unsalted butter, fridge cold and cut into cubes
  • 60ml cold water
  • 2 eggs
  • Nigella seeds
  • For the chutney
  • 2 medium mangos, peeled and diced into bitesize pieces
  • 1 pineapple, peeled cored and diced into bitesize pieces
  • 500ml white wine vinegar
  • 450g granulated sugar
  • 1 tbsp cumin seeds
  • 2 tsp coriander seeds
  • 2 tsp nigella seeds
  • ½ tsp cayenne
  • ½ tsp turmeric
  • 3 garlic cloves, crushed
  • 8 cloves
  • Thumb-sized piece of ginger, grated
  • 1 chilli, deseeded and finely diced
  • For the filling
  • 300g cooked, shredded chicken
  • 3 tbsp mayonnaise
  • 3 tbsp natural yoghurt
  • 2 tsp curry powder
  • ½ tsp turmeric
  • 2 tbsp sultanas
  • A small handful of chopped coriander
  • Maldon Salt
  • Cracked black pepper

Start by making the chutney. Chop the mango and pineapple flesh into small pieces. Pour the vinegar and granulated sugar into a pan and heat until dissolved, then increase the heat and simmer for 10 minutes. In a separate pan toast the cumin and coriander seeds.

Tip the toasted seeds into a pestle and mortar and gently crush but leave some whole for texture. Tip this, plus the chopped fruit and the remaining ingredients into the vinegar pan. Simmer for one hour until thick and syrupy – then leave to sit for 10 minutes until cooled and thickened. You can serve this with the hand pies but can store any leftover in a sterilised jar in the fridge for up to two weeks.

Next start the pastry for the pies. Put the flours and butter in food processor, and then pulse a few times until it resembles fine breadcrumbs. Add 60ml cold water and one beaten egg and process until it comes together. Bring together until it forms a smooth dough and then press into a flat disc shape, wrap in cling film and chill in the fridge for 30 minutes.

Meanwhile, make the filling by mixing the yoghurt, mayonnaise, curry powder and turmeric to a smooth sauce. Mix in the shredded chicken, sultanas and chopped coriander and season well with Maldon Salt and cracked black pepper.

Once the pastry has chilled, remove eight pieces. Roll into discs, add the filling, enclose to a half moon shape and then crimp the edges. Brush with beaten egg and sprinkle with nigella seeds. Bake for 25 – 30 minutes. Serve with the chutney.

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