• 1 tablespoon olive oil
  • 1 medium onion, peeled and chopped
  • 2 tablespoons medium curry powder
  • 3 tablespoons mango chutney
  • 120g cooked chicken breasts, diced into chunks
  • 140g soured cream
  • Knob of butter, for greasing
  • 375g ready rolled shortcrust pastry
  • A little plain flour, for dusting
  • 1 egg, beaten


  1. 1

    Heat the oil in a small frying pan. Cook the onion in the oil until soft, about 5 minutes, then stir in the curry powder and cook for 1 minute more.

  2. 2

    Scrape into a mixing bowl and stir in the mango chutney, followed by the chicken and soured cream, then season. Allow to cool.

  3. 3

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Grease 8 holes of a muffin tin with the butter.

  4. 4

    Unroll the pastry and stamp out 8 circles big enough to line the holes generously, with a little pastry overhang at the top for sealing.

  5. 5

    Divide the chicken filling between the pies. Roll out the remaining pastry and cut 8 lids.

  6. 6

    Top each pie with a pastry lid, press the edges together to seal and roll down any excess pastry to make a lipped-edge. Brush the tops with the beaten egg.

  7. 7

    Poke a fork in the top of each to let the steam out while they cook and bake for 20-25 minutes or until golden and cooked through.

  8. 8

    *All information included in this recipe has been provided by BakeAway.

Nutritional Details

Each serving provides
  • Energy 1176kj 281kcal 14%
  • Fat 19.0g 27%
  • Saturates 8.0g 40%
  • Sugars 6.0g 7%
  • Salt 0.1g 2%

% of the Reference Intakes

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