Carrot cake cupcakes
This crowd-pleasing recipe turns an afternoon tea classic into dainty cupcakes. Top mini carrot cakes with a generous layer of soft cheese frosting, then enjoy with a cuppa.
Coronation pies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
- 1 tbsp olive oil
- 1 onionchopped
- 2 tbsp medium curry powder
- 3 tbsp mango chutney
- 140g cooked chicken breastdiced into chunks
- 140g soured cream
- knob of butter
- 500g pack shortcrust pastry
- flourfor dusting
- 1 eggbeaten
- 2 tbsp flaked almonds
Nutrition: per serving
- kcal281
- fat19g
- saturates8g
- carbs23g
- sugars4g
- fibre2g
- protein8g
- salt0.57glow
Method
step 1
Heat the oil in a small frying pan. Cook the onion in the oil until soft, about 5 mins, then stir in the curry powder and cook for 1 min more. Scrape into a mixing bowl and stir in the mango chutney, followed by the chicken and soured cream, then season.
step 2
Heat oven to 200C/180C fan/gas 6. Cut 24 strips of baking parchment as wide as the base of your muffin tin and grease one side with a little butter to help them stay in place. Criss-cross 2 into each hole of a 12-hole muffin tin so the edges of the strips stick out – this will help you remove the pies easily once cooked. Thinly roll out three-quarters of the pastry on a lightly floured surface. Stamp out 12 circles big enough to line the holes generously, with a little pastry overhang at the top for sealing.
step 3
Divide the chicken filling between the pies. Roll out remaining pastry and cut 12 lids. Top each pie with a pastry lid, press together the edges to seal and roll down any excess pastry to make a lipped-edge. Brush the tops with more beaten egg and scatter with almonds. Poke a fork in each to let the steam out while they cook and bake for 20-25 mins or until golden and cooked through.
