Coronation ‘Chicken’ Pastries
Step back into 1952 with some delicious Coronation nostalgia. Serving the filling in the pastry cases looks impressive. But it can of course be used in sandwiches or to top a jacket potato as well.
- 280g packet vegan Quorn chicken pieces
- 1 packet ready-rolled puff pastry (e.g. Jus-Rol)
- 1 tbsp dairy-free milk
- 1 tbsp vegetable oil
- 75g dairy-free mayonnaise
- 1 heaped tsp mango chutney
- 15g sultanas
- 1 level tsp curry powder
- 1 level tsp turmeric
- Pinch of salt
- 1 small tomato, chopped into small pieces
- Fresh coriander, chopped
Recipe makes six pastries. Recommended serving size: two pastries per person.
- If you are using frozen QuornTM pieces follow the packet instructions to heat them thoroughly in advance. Set them aside to cool completely.
- Cut the pastry into six squares and shape each square into a ‘twisted corner case’. (The Jus-RolTM website has an easy tutorial.)
- Mix the milk and oil and brush the pastry with this mixture. Bake at 220˚C/425°F/gas mark 7 for 12–15 minutes or until the pastry is golden brown.
- Meanwhile, combine the mayonnaise with mango chutney, sultanas, curry powder and turmeric. Stir in the chicken-style pieces and season with a little salt if needed.
- Divide the coronation ‘chicken’ between the six cases and decorate with a few tomato pieces and a sprinkle of chopped coriander.
The filling can also be used as a sandwich filling, in a salad or as a jacket potato topping.