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Mini Brioche Buns with Coronation Chicken and Egg Mayonnaise
Mini Brioche Buns with Coronation Chicken and Egg Mayonnaise
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Feeds 10 - 12 people 
Prep time 10m
Cook time 6m
Description
These brioche buns are perfect for entertaining! Just defrost them 20 minutes before you need them and they are ready to fill. They make an eye catching spread for an afternoon tea or party and are two bite size, so work for canapes too. We have chosen two classic fillings: coronation chicken and egg mayonnaise.
- 30 mini brioche buns
- 1 teaspoon medium hot curry powder
- 3 tablespoons mayonnaise
- 1 teaspoon mango chutney
- A squeeze of lime juice
- 3 eggs
- 2 tablespoons mayonnaise
- ½ teaspoon malt vinegar
- Cress or micro herbs
- Chicken
- Combine the chicken with the curry powder, mayonnaise, mango chutney and lime juice. Mix well, season and set aside .
- Cook the eggs in boiling water for 6 minutes, then plunge into a bowl of cold water. Once cool enough to handle, peel them and mash with a fork. Combine with the mayonnaise, vinegar and some salt and pepper.
- Split the buns and fill them, topping the egg mayonnaise filling with the cress or herbs.
