First make the pie crust using my gluten free shortcrust pastry recipe. Once the pastry is chilling, preheat the oven to 180'C / Fan 160'C / Gas Mark 4

Chop the cooked chicken into 1cm chunks. In a large bowl mix the curry powder, mango chutney and soured cream together and then add the chicken. Mix to coat well and then set to one side

Remove the pastry from the fridge and roll to around 4mm thick on a generously-floured surface. If it is a particularly warm day or the pastry sticks, try rolling between two sheets of clingfilm instead

Cut out 6 circles of pastry (a little larger than the holes in the muffin tin) and then gently press the pastry into the tin. I find it helps to use a small ball of dough to press it into the well of the tin so you don’t rip the pastry - but any tears can be patched up

Prick the bottoms of the pastry wells with a fork and then fill each pie to the rim with the coronation chicken filling

Re-roll the pastry (if it gets too dry, wet your hands and knead the pastry until it forms a smooth dough again). Cut out 6 smaller circles to form the lids of the pies.

Brush the rims of the pies with a little beaten egg and then lay the lids on top. Press the edges together

Prick the centre of each pie lid with a fork, brush the pie tops with beaten egg and then sprinkle with a few Nigella seeds. Place the pies in the oven for 25-30 minuted until golden on top. Remove from the oven and leave to cool - eat them warm or serve cold as part of a platter.