Coronation chicken pasties

Method

1. 1

   Cut 6 circles out of the puff pastry (about 5in. diameter)

2. 2

   Bring a pot of water to the boil with the stock cube and 1 tsp curry powder

3. 3

   Season the chicken breast with salt and pepper, place in the water and poach for about 15 minutes, until fully cooked

4. 4

   Chop up the chicken breast and set aside

5. 5

   Fry the onion with another tsp curry powder in a pan with a little spray oil

6. 6

   Once softened take off the heat and mix in the chicken, sour cream, mango chutney and another tsp of curry powder

7. 7

   Put a big spoonful of the mixture in the middle of the pastry discs and fold in half, crimping the edges

8. 8

   Brush the tops of the pasties with egg and bake at 180°C until golden brown