Coronation chicken and butternut pie with mango jelly

Preheat the oven to 200°C and line an oven tray with tin foil

Dress the squash with the veg oil and roast for 20 minutes on the lined tray

Remove and allow to cool to room temperature

To make the dough, rub the diced butter with the flour until almost reaches a breadcrumb-like texture (tiny nuggets of butter is fine)

Dissolve the salt in the water then mix the beaten egg into the water as well

Fold the liquid into the flour/butter mix, kneading together just until no remaining flour is visible and the dough comes together

Flatten the dough, wrap it in cling film and chill for at least an hour

Put the chicken thighs into a food processor with the coriander and salt and pulse until almost smooth

Transfer the chicken to a bowl and mix with the spices and roasted squash

Fold in the diced chicken breast, sultanas and chilli

Line a large pudding basin or round bowl with cling film and stuff with the chicken mix. Chill for 1 hour in the fridge to firm up

Cut the dough in half. Roll out a small disc about an inch wider than the lip of the pudding basin and about ½ cm thick. Then, roll out a second disc twice the size of the first. Chill both for 30 minutes

Place the smaller disk on a sheet of greaseproof paper. Turn out the pie filling onto the centre of the smaller disc

Brush the exposed pastry around the edge of the filling with a little of the egg wash

Place the large sheet of pastry over the filling. Smooth the pastry all down the sides of the filling, making sure there are no air bubbles and it’s completely smooth

Egg wash all over the sides of the pastry

Crimp the edges up towards the filling, then egg wash them again

Chill for 30 minutes

Preheat the oven to 180°C

Brush with a second egg wash and then score a design on top with a sharp pairing knife

Cut a hole in the top of the pie, for steam to escape and so you can add the jelly. Put a pie vent in the hole

Bake for 1 hour, turning halfway through in the oven, or until the internal temperature in the middle reads 63°C on a temperature probe

Allow to cool to room temp then chill overnight

The following day, soak the gelatine in cold water for 2 minutes then squeeze off excess water

Bring half the mango juice to a simmer. Dissolve the the gelatine into the juice, then allow to cool slightly

Whisk the gelatine mixture into the remaining mango juice

Pour the mango jelly into the cooled pie until full, using a squeezy bottle if you have one, then chill for 1 more hour before serving