Trying a Very British Pie For the First Time

We're bringing in some German technology. Yeah. Now there's one major problem. I have a pet peeve. That smells good. You can only stay calm. Our plans for the weekend changed unexpectedly and we find ourselves at home so we decided to make something we've never tried before. Yes, Coronation Chicken Pie. What could possibly go wrong? I don't know. Let's find out. Now, if you've never heard of Coronation Chicken, it's a very British dish that was created for Queen Elizabeth II's coronation in 1953. It's essentially chicken in a creamy, mild curry sauce usually served cold in sandwiches or salads. This is basically Jörg's project. He is the boss today. Oh yeah. For a change. So. Step one is. Yes. Preparing the dough. Yeah. I mean you can buy one. Of course. But today we're gonna start from scratch. Yeah, I mean just to show you this gorgeous book again. Yeah. We bought this a couple of years ago, the Pie Room. Yeah, I never really used it. Yeah, which is such a shame. I mean we fell in love with the cover. Yeah. So but I think there are amazing recipes in there so and beautiful pictures. Yeah. But you shouldn't just look at pictures, you need to make those things. Yeah, that's why. I need to find the recipe for the dough. Yeah. We will need butter. Jörg is making this gluten-free. Oh. And we hope this works out. But we used this last week for a cake and actually it went so well so. And eggs. Yeah. Now we'll need two eggs. Okay. Is there anything I can do today? No, you can only stay calm. Keep calm, well, okay. Then if the dough needs resting time or anything, we will be drinking tea. Yes. Keep calm. So your job is to keep me. Keep, keep you entertained. Keep me entertained, give me some tea, some cake. Well, we don't have cake so. Okay, maybe some biscuits. The problem is we don't have a round bladed knife which. Watch this. This is for um, for decoration for um, when you have icing for a cake but maybe it works. I don't know. It will do for us. So it's not a knife but some, I don't know, we'll see. We used cold butter right from the fridge. Chilled one, yes. Chilled, yes. I cut it into cubes and then you work it. Yeah. Basically in. And I don't understand, why can't you just use butter that we had in the room overnight so that it's soft? What, what's the difference? It's, the difference is how the butter combines with the flour. Really? Yes. Yeah. Okay. Goodness me. Jörg is really playing by the rules and he does it exactly how it says in the recipe. So and this goes into the fridge for 30 minutes. Sounds like a real art. I hope it's worth it. It is an art. Well. At least the book says it's an art. Well. Okay, we forgot something. Cumin. Not sure how to pronounce it in English. And we made a list what to buy and we thought we would have it. Yeah, the thing is. We don't. I've only got cumin seeds. And you can't take those. I can. What I will do is, as always, I will put the recipe down below for you in the info box and I really hope it turns out well. The recipe says take the spices and then they, well. Yeah, you toast them in the oven for 8 minutes and that's what I'm doing now. I need to tell you something. I do struggle with coriander. I don't like the smell and I have a friend from China and I went to China for her wedding years ago. She warned me about coriander. She said because Chinese people, they basically, basically use it with everything. And she said, I warn you, you might not like it. And she was so right. I don't like it but it's in the recipe so I will give it another go. So the resting time of the dough is over and now, what are you doing now? I'm preparing the dough. Look. Yes. You roll it and then. We must make a confession. This is not a pie tin. This is for cake, for a German cake. But it will do. It should, yeah, it should be fine because we don't make pies often so we thought this would absolutely work. Now there's one major problem. The gluten free flour is different to a normal flour and the dough is so crumbly that. Yeah. Yeah. I have to do kind of repair work. Yeah. And it doesn't look nice. I think what we can do towards the end when it's done, we will probably leave it in the tin. Yeah. And if you do some nice decoration on top, it should work. But that's the tricky part with gluten-free flour. Not your fault whatsoever. I mean, it's fine. I expected that to happen. Yeah, it's just not smooth. Maybe also cooling it down wasn't a good idea. Yeah, because it works with regular flour but it makes it, like with the, with the gluten-free flour. It makes it too crumbly and too stiff. Yeah, it makes it. And then it breaks. It makes it so hard to work with so. No good. Well, can you show me? Well, I don't, I can't tell them the repair works. No! So that needs more cooling time. Yes. And that will be fine. Yeah. Because it's already in the tin I figure. Exactly. I cannot help it. I do struggle with the entire smell in here. No, I love it. The coriander is, for me it's terrible. And then you basically roasted the other spices. Yeah, and it smells delicious. Do you think? I like the smell. I, I will see if I really like this. Okay, now we're bringing in some German technology. Yeah. So we're going to use our stand mixer from Bosch. This is not a paid collaboration by the way. We don't really do that. It's just a joke. Joerg always mentions German technology in our videos. Well, we are German. But it seems that he can't handle this machine. So you need to do this and then this here goes on top. See, I have a pet peeve and that's working with raw meat. I do struggle with it. We have chicken breast. Yeah. And these are chicken thighs. Yes. And you only blend the thighs? Yes. Okay. I'm not sure if Joerg will be the only one loving this. Although I do love coronation chicken but the spices in here, I'm not sure if it's a bit too strong for me. That smells good. You think? To me it smells good. So you put the filling in there and then does it go into the oven straight away? No. There's more to come. I see. Okay, look at this. I mean, Joerg is decorating the pie and he made leaves. Joerg, this looks beautiful. Let's see how it bakes. Uh-huh. And this hole is purposely done. Yes. Yeah, so that hot hot air and steam can get out. Well, and also. Otherwise the dough will crack. But there's also something else that you have to do once it's done. Like this gelatin thing. Maybe. I'm not sure if we're able to do that. Okay, we'll see. Yeah. Well, this definitely is something you need. This needs time. This is nothing quick. Yeah. That's for sure. Okay, now it's ready to go into the oven. And now we bake this for 1 hour 15 minutes. Yes, and then we'll see. So while this thing, pie, is in the oven, we thought we would show you something which is, I mean, Joerg is always playing around with this notion of German engineering. Don't take him seriously. Should we take you seriously? Yes. We should. Okay, so. I'm a serious guy. Germans, I would say, what do Germans really enjoy for their breakfast on a Sunday? On a Sunday, let's point that out. Usually an egg. A boiled egg. Yeah. And we have a device here which is so cool. I think this, I, no, we, not I, we got this from my sister many years ago. Do you know what? So while this thing is in the oven, I'll make, do you want an egg as well? No, no thanks. You don't want an egg. So I will boil an egg and then show you because this is brilliant. Okay, in it goes. And you probably will laugh so much now. This egg will take about four minutes, 22 seconds. It's so funny because my dad for example, he can't cook whatsoever. I hope he doesn't watch this. But what he can do is he can boil an egg. He's almost like an expert. And he has a regular hob at home and I don't know, I like my egg to be soft, not hard. So a mix in between. And on a regular hob I would say it takes about five minutes, 30 seconds but one minute less on an induction hob so you need to play around a bit. So what I will use and we've had these for so many years. So we have these egg, well, cups, I don't know. They also were a gift. I'm not sure. I think even from my sister as well. We, we get so many great gifts from my sister. We've had them for so so long. More than 20 years, 25 years, I don't know. And tastes change but I would never get rid of those because they hold memories so. And on the other hand, white goes with anything so that's good. I took the egg out of the water and because the pie takes another, I think, another 40 minutes. It's time for a small tea break. This is earl grey by the way. I love earl grey tea. So of course you could just put this on onto the table but that's not very nice so I'm using the cow creamer. Makes it so much nicer and fun as well. Don't judge but um, these are shop bought biscuits because well, don't have time for baking today. Well, at least not for a cake so these will do as well. For Jörg, they are for Jörg. This, I was going to say, I, this egg was broken a bit so what you do is, I don't know how to describe this, just, so I usually do it twice and what it does, I mean, it just opens the top. Yeah. A bit. So it's, it's basically a help. But this egg was broken a bit before so but I love this. It cracks open like this. It could be a tiny bit softer, just a tiny bit but it's fine. So this, although it's no longer morning, this would be and I would say it describes a German on a Sunday morning, doesn't it? Yeah. Maybe. Hang on, wait a second, you need to appreciate these biscuits. I mean, it, it took me so much effort to go into a shop and buy these. Yeah. I think this is a really good pie. I mean, it looks good. It looks good but you can tell it's very crumbly. Yeah. So I fear the worst. It's a gluten-free flour. Do you think? Yeah. Do you think we should have made it with regular flour just for the video? No. Just for the looks? No, because that's reality. This, because I want to try it as well. And I know when we take it out, it probably will just, yeah, crumble. It will look like a total mess. Yeah. We also have to make another confession. Yeah, we didn't stick completely to a recipe. Not entirely. So usually you would have done something with mango juice, correct? Yeah, no, yeah, I would have taken mango juice and made mango jelly. Yes, yes. And put that into the pie. Like basically. On top, I'd say on top. Below, below the top. Just. Yes, below the crust. Below the top. Yeah. But because there's no space now. No. We can't do it. No. With regular, regular short crust, I would have had probably. Yeah. Now that, that much space. Yes. And then you put jelly on top of it. Yeah. But now we can't do that. And then. I mean, a lot, a lot of people have with Indian food, they have chutney. I love that. And, but mango jelly would have been a kind of mango chutney. Yes. And we also must admit, or not must admit, we love Coronation Chicken. Yeah. We absolutely love it. It's great in, when you have afternoon tea. Yeah. In sandwiches. It's so good. But this was a first for us in, in a pie. So, but we don't want to risk it. No. We don't want to destroy the thing. It probably won't work. No, it won't. Because we won't be able to get it under the crust. No. See, this is how it's supposed to look. Yeah. This. And that's the mango jelly, yeah. Yeah. Well, maybe we try it with regular flour or I do that for you. Yeah. And maybe we can achieve this look. So instead, this was a gift. Yeah. I think when we stayed in Northumberland a while ago. Yeah. So this is not mango chutney. But it's Northumberland chutney with spiced plums and apples. That should work as well because it has this sweetness. Yeah. So. Oh. Do you want to risk it? Well, I'll have to. Yeah. I mean it looks really nice. I'm sad, I mean you, you put so much effort into this. Yeah. We've been a bit silly actually. I think it would have been a better idea to use baking paper. So if you try to do this at home, use baking paper. You know what makes me sad? Because you put so much effort into this. And this is the result. Well, I mean, look, the inside looks nice, doesn't it? Yes. It smells good. Yes, it does smell very nice. Well, if you don't like raisins, raisins go in there as well. And I love raisins. For me this is one of the, I don't know, almost the icing on the cake. Yeah. So. So it's not pretty but the inside looks good. I bet that would be so great with the mango jelly. Yeah. Mmm. I love that. That's, I bet that's nice. It's sweet sour. I love that. So let's give it a try. You know what? Hmm? I think I struggle with the coriander. No. Maybe without coriander for me. I'm not sure. We'll see. It's excellent. If you struggle with coriander, do you think we could make this without it? I'm sure. But I love the chutney. It takes away a bit of the strong coriander taste. That was really good. It's good. Hmm. I like the combination with the, well, it's, it's so different, isn't it? Yeah. With the chicken. I mean, it's coronation chicken obviously but it's different than in the sandwich. Yeah. So it's a great pie recipe. You should try this. We hope you like this video. Maybe. And if you try it, we hope you like the pie. And try, if you can, probably try it with regular flour. Yeah. This is very messy. Thank you so much for watching. Joerg. Yeah. We'll see you again very soon. Until next time. Bye. Bye. Bye. Column is the pie king. Yes and I'm the pie... you're the pie queen.