Coronation chicken pie with mango jelly

Method

1 For the pastry, pulse the flour, salt and butter in a food processor to breadcrumb consistency, then put in a bowl. In a jug, beat the whole eggs and cold water, then pour into the dry ingredients.

2 Quickly combine until the mixture forms a soft dough. Turn out onto a floured work surface and use your hands to gently knead the dough until smooth. Shape into a disc, wrap well in cling film and chill for 30 minutes.

3 For the filling, put the leg meat and fresh coriander in a food processor and pulse to a coarse paste. Transfer to a large mixing bowl. Toast the ground spices in a dry frying pan over a medium heat for about 1 minute, then add
to the bowl. Stir in the chillies, mustard seeds, salt, sultanas and breast meat. Cover with cling film and chill until needed.

4 Remove the pastry from the fridge, cut off one third, then re-wrap the remaining pastry in the cling film and chill until needed. On a lightly floured surface, roll out the pastry into a 25cm x 15cm rectangle, trimming it to the correct size. Transfer to a baking sheet lined with non-stick baking paper, cover with cling film and chill until needed (wrap offcuts in cling film and chill – you can use them to decorate).

5 Roll out the remaining two-thirds of the pastry to a 40cm x 30cm rectangle (see Calum’s tips below).

6 Cut out thin wedges at each corner – this will make it easier to line the tin.

7 Fold in the short edges, then fold in the longer sides to cover.

8 Lift the pastry and lower it down into the tin. Unfold the long sides, then the short, using your fingers to squeeze the corners together to seal them and completely line the tin.

9 Trim the edges of the pastry, leaving a neat 5cm border all the way around the edge. Take the chicken filling from the fridge and press evenly into the tin.

10 Remove the smaller rectangle of pastry from the fridge and lay over the filling. Trim the edges so there is just enough to seal it onto the pastry overhanging the tin. Gently press down and seal the lid.

11 Beat the egg yolk with 1 tbsp water, then brush lightly all over the pastry.

12 Fold up the overhang at finger-width intervals and crimp the edges all the way around.

13 Roll out the offcuts and cut out shapes to decorate the lid. Make a 5mm hole in the lid to let steam escape. Brush again with the egg, then chill for 30 minutes.

14 Heat the oven to 200°C/180°C fan/gas 6. Put the pie on a baking tray, then bake for 1 hour or until the filling reads 60°C on a digital probe thermometer. Remove from the oven and leave to cool in the tin, then chill overnight.

15 The next day, soak the gelatine leaves in cold water for 5 minutes until soft. Meanwhile, heat half the mango juice in a small pan until just warm. Squeeze the water out from each softened gelatine leaf. Whisk into the juice until dissolved, then mix in the remaining cold mango juice. Use a funnel to pour the juice through the hole in the pie until full (see tip below). Chill in the fridge for
a further 2 hours to allow the jelly layer to set before slicing.