Inspired by the flavours of coronation chicken, this is the perfect dish to enjoy hot or cold with a salad and potatoes on the Coronation weekend!
If you’re looking for a veggie alternative – you can just take out the chicken for a delicious meat-free option!
- 150g shredded cooked chicken
- 1 onion diced
- 100g peas defrosted
- 1 tsp curry powder
- 125g cheddar cheese grated
- 2 large eggs
- 250ml single cream
Pastry (or use shop bought case)
- 175g plain flour
- 100g cold diced butter
- Pinch salt
- 1 egg yolk
- 4 tbsp cold water
- Grease and chill a 20cm flan tin.
- Put the flour, butter and salt into a large mixing bowl. Use your fingertips to rub to bread crumbs.
- Add the egg and water. Bring together into a dough.
- Lightly flour a work surface. Roll out to 2mm thick.
- Lay the pastry over the top of the tin, gently form into the fluted of the tin. Chill in the fridge for 15 minutes.
- Preheat the oven 180°C.
- Line the pastry with baking paper. Fill with dried beans or rice. Bake for 15 minutes. Remove the paper and beans / rice. Bake for another 10 minutes until lightly golden.
- Meanwhile heat 1 tbsp butter over a medium heat in the frying pan. Add the onion, season with salt. Cook for 8 minutes until soft then stir in half of the curry power. Cook for a further minute then remove form the heat.
- In a separate bowl combine the cream, eggs, salt, pepper and remaining curry powder followed by the cooked onions.
- When the pastry is golden fill scatter in the chicken and peas with half of the cheese. Pour over the egg mix then scatter with remaining cheese.
- Bake for 25-30 minutes until lightly golden and just set.
- Allow to cool then remove form the tin to serve.