Page 31 - CMC Recipe Book

CMC
Recipe - Coronation Pies
Category - Meat
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
48
Ingredient
Olive Oil
Onion
Curry Powder
Mango Chutney
Cooked Diced Chicken
Sour Cream
Shortcrust Pastry
Flour
Egg
Total
Portion Cost
Senior Portions
48
Supplier
Preparation Time
Code
30 mins
Pack Size
35 - 40 mins Gas 4/180°C
Price
Recipe Amount
50ml
500g
50g
100g
560g
560g
2k
For Dusting
2
Cooking Temp
Productio n Recipe
Cost
Method
Heat the oil in a frying pan. Cook the onion in the oil until soft, about 5 - 10 mins, then stir in the curry powder and cook for 2 minutes more. Scrape into a mixing bowl and stir in the mango chutney, followed by the chicken and soured cream, then season.
Heat oven to Gas 4/180°C. Cut 24 strips of baking parchment as wide as the base of your muffin tin and grease one side with a little butter to help them stay in place. Criss-cross 2 into each hole of a 12-hole muffin tin so the edges of the strips stick out – this will help you remove the pies easily once cooked. Thinly roll out three-quarters of the pastry on a lightly floured surface. Stamp out 12 circles big enough to line the holes generously, with a little pastry overhang at the top for sealing.
Divide the chicken filling between the pies. Roll out remaining pastry and cut 12 lids. Top each pie with a pastry lid, press together the edges to seal and roll down any excess pastry to make a lipped-edge. Brush the tops with more beaten egg and scatter with almonds. Poke a fork in each to let the steam out while they cook and bake for 20-25 minutes or until golden and cooked through.