This stunning pie by Calum Franklin – with an innovative mango jelly – is inspired by a classic: coronation chicken. Lightly spiced chicken, jewel-like chunks of butternut squash and homemade shortcrust pastry, this pie is sure to delight and impress anyone who tries it.
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
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