Minced Chicken Coronation Rolls
Minced Chicken Coronation Rolls are a delightful fusion of British culinary history and modern flavors. Inspired by the classic Coronation Chicken, first created to celebrate Queen Elizabeth II's coronation in 1953, this dish marries creamy curried seasoning with succulent minced chicken, all wrapped in a warm, flaky roll. The balance of spices, sweetness, and texture makes this an elegant yet comforting dish, perfect for lunch, a light dinner, or even a luxurious tea-time treat.
Equipment
Ingredients
1 lb ground chicken (minced chicken) - Fresh, preferably organic
1 tbsp Olive oil - Extra virgin for best flavor
1 small Onion - Finely diced
2 cloves Garlic - Minced
1 tsp Curry powder - Mild or medium, per preference
½ tsp Turmeric - Ground, for color and depth of flavor
½ tsp Cumin - Ground, adds warmth
¼ cup Mayonnaise - Full-fat for creaminess
2 tbsp Greek yogurt - Adds tanginess- 1 tbsp Mango chutney - For classic sweetness
½ cup Raisins - Optional, for texture and sweetness
½ tsp Salt - Adjust to taste
¼ tsp ground black pepper - Freshly ground- 1 sheet Puff pastry - Thawed if frozen
1 large Egg - Beaten, for egg wash
Instructions
- Heat olive oil in a non-stick pan over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the minced chicken to the pan, breaking it apart with a spatula as it cooks. Stir in the curry powder, turmeric, and cumin, ensuring the spices coat the chicken evenly. Cook until the chicken is no longer pink, about 6-7 minutes.
- Remove from heat and transfer the cooked chicken to a mixing bowl. Stir in the mayonnaise, Greek yogurt, mango chutney, raisins (if using), salt, and black pepper. Mix thoroughly and allow the filling to cool slightly.
- Preheat the oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface and cut it into four equal rectangles.
- Spoon the coronation chicken mixture onto one side of each rectangle, leaving a small border. Fold the pastry over the filling and seal the edges by pressing them with a fork.
- Brush the tops with the beaten egg for a golden finish. Place on a lined baking sheet and bake for 18-20 minutes or until golden brown and crispy.
- Remove from the oven and let cool slightly before serving.
Notes
Chef’s Tips
- Swap raisins for dried apricots for a twist on sweetness.
- If you prefer a crispier pastry, chill the filled rolls in the refrigerator for 10 minutes before baking.
Nutrition
Calories: 729kcalCarbohydrates: 49gProtein: 28gFat: 48gSaturated Fat: 11gPolyunsaturated Fat: 12gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 150mgSodium: 629mgPotassium: 865mgFiber: 3gSugar: 4gVitamin A: 87IUVitamin C: 3mgCalcium: 48mgIron: 4mg
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