Coronation Chicken Pasties

• strong white wheat flour↗450g g
• butter↗100g frozen g

  frozen

• lard↗100g frozen g

  frozen

• egg↗1

  beaten

• unsalted butter↗40g g

  softened

• onion↗1 large or 2 small

  thinly sliced

• chicken thighs6 boneless, skinless

  cut into 2 cm pieces

• curry paste4 tbsp tbsp
• soft curry powder↗1½ tbsp tbsp
• regular flour↗2½ tbsp tbsp

  plus extra for dusting

• chicken broth↗300ml hot ml

  hot

• heavy cream150ml ml
• mango chutney2 tbsp tbsp

Step-by-step instructions

1. 1

   For the dough, pour the flour into a large bowl and add ½ tsp salt. Add the grated cold butter and lard. Mix gently with your hands. Quickly stir in 250 ml ice‑cold water using a kitchen knife. Turn the dough onto a surface and knead for 1 minute until smooth. Wrap and chill for at least 1 hour.

2. 2

   For the filling, heat the butter in a fire‑proof pot or large skillet over medium‑low heat and sauté the onion for 10‑12 minutes until soft and beginning to caramelise. Add the chicken and cook for another 5 minutes. Add the curry paste, soft curry powder and regular flour, increase heat to medium and fry for 2 more minutes. Gradually pour in the chicken broth in batches, then simmer for 3 minutes until the mixture thickens. Add the heavy cream and mango chutney. Let it cool completely. Once cooled, cover and chill for at least 3 hours or overnight.

3. 3

   Line two baking trays with parchment paper. Divide the chilled dough into six portions, weighing if needed for accuracy. Shape each portion into a ball, then roll out on a lightly floured surface to a circle about 20 cm in diameter. Working with one crust at a time, place one‑sixth of the filling in the centre of the circle. Moisten the edge around half the circle, then fold it over the dry edge and pinch with fingers or a fork to seal. Repeat with the remaining filling and crusts, placing them on the trays. Chill for 1 hour.

4. 4

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Brush the pastries with beaten egg and bake for 50 minutes to 1 hour, until golden. Let cool for 10 minutes, then eat hot, or cool completely for packing for a picnic. Stored in an airtight container in the fridge for up to two days.