Coronation Chicken Empanadas

What better way to celebrate the King’s coronation than with these portable hand pies – perfect for any party!

Done in 1 hour

Serves 4



for the chicken

5boneless chicken thighs, cooked

4 tbspmayonnaise

1 1/2 tspcurry powder

1lemon, juice

2 tbspmango chutney

3 tbspcoriander, finely chopped

1 tbspflaked almonds

Big pinch salt

for the empanada dough

350gplain flour

1 tspbaking powder

3/4 tspsalt

1/2 tbspsugar


113gunsalted butter, room temperature and diced

4 tbsporange juice

Vegetable oil, to fry

to serve

5 tbspgreek yoghurt

1green chilli

Handfulfresh coriander

1/2lemon, juice

Pinch salt

Creamy, sweet, spiced coronation chicken, wrapped up in empanada dough and deep fried until golden, served with a herby yoghurt dip!


Start by combining the flour, sugar, salt, and baking powder. Add to a food processor, along with the butter, and pulse until combined.

Add the liquids, and pulse until it comes together as a dough. Briefly knead, then wrap up in cling film and leave to sit at room temperature for an hour.

Meanwhile, combine the cooked chicken, mayo, mango chutney, lemon, salt, coriander, and almonds. Set aside.

For the sauce, blend together yoghurt, coriander, lemon, chilli, and salt.

Once your dough has rested, roll it out into a large rectangle over a greased surface. Cut out circles of dough.

Fill each circle with a spoonful of the chicken mixture, and fold over into a half moon shape. Pinch the edge to seal, then crimp with a fork.

Heat the vegetable oil to 180 C, then carefully fry the empanadas in batches until they're deep golden brown.

Drain on a rack or kitchen roll, and finish with flaky salt. Serve with the sauce and enjoy!

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Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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