Coronation chicken pasties

Early in the week, I make lunch that doubles as a kids’ lunchbox filler.

Make the pasties ahead and leave to cool before packing for the beach. You can also top these with seeds, such as poppy or sesame, if you like.

MAKES 6 PREP 1 hr plus at least 5 hrs chilling COOK 1 hr 25 mins MORE EFFORT

450g strong white bread flour 100g frozen butter

100g frozen lard

1 egg, beaten

For the filling

40g unsalted butter, softened

1 large or 2 small onions, thinly sliced 6 boneless, skinless chicken thighs,

cut into 2cm pieces

4 tbsp korma curry paste

1½ tbsp mild curry powder

2½ tbsp plain flour, plus extra for dusting 300ml hot chicken stock

150ml double cream

2 tbsp mango chutney

1 For the pastry, tip the flour into a large bowl and stir in 1/2 tsp salt. Grate in the

cold butter and lard. Gently combine with your hands. Swiftly mix in 250ml ice-cold water using a cutlery knife. Tip the dough onto a surface and knead for 1 min until smooth. Wrap and chill for at least 1 hr.

2 To make the filling, heat the butter in a flameproof casserole or large frying pan over a medium-low heat and fry the onions for 10-12 mins until softened and starting to caramelise. Add the chicken and cook for 5 mins more. Stir in the korma paste, curry powder and flour, turn up the heat to medium and fry for another 2 mins. Stir in the stock gradually, in several additions, then simmer for 3 mins until the mixture has thickened. Stir in the cream and mango chutney. Leave to cool completely. Once the mixture is completely cool, cover and chill for at least 3 hrs or overnight.

3 Line two baking sheets with baking parchment. Divide the chilled pastry into

six pieces, weighing for accuracy, if you like. Form each piece into a ball, then roll each one out on a lightly floured surface to a 20cm circle. Working with one pastry circle at a time, spoon a sixth of the filling into the middle of the circle. Wet the edge around half the circle, then fold over to the dry edge and crimp using your fingers or a fork to seal. Repeat with the remaining filling and pastry circles, placing them on the baking sheets as you go. Chill for 1 hr. 4 Heat the oven to 180C/160C fan/gas 4. Brush the pasties with the beaten egg and bake for 50 mins-1 hr, or until golden. Leave to cool for 10 mins, then eat hot, or cool completely to pack for a picnic. Will keep chilled in an airtight container for up to two days.

GOOD TO KNOW iron

PER SERVING 899 kcals • fat 57g • saturates 29g • carbs 71g •

sugars 6g • fibre 5g • protein 25g • salt 1.8g