Mini Brioche Buns with Coronation Chicken and Egg Mayonnaise

Drogo

Servings

10 - 12

Prep Time

10 minutes

Create an impressive entertaining spread with these delicious mini brioche buns filled with two timeless favourites: classic coronation chicken and creamy egg mayonnaise. Soft, golden and perfectly sized for sharing, these mini brioche buns are an effortless way to serve stylish, restaurant-quality bites at any occasion.

 

Perfect for parties, afternoon teas and special gatherings, these brioche buns are designed for easy preparation. Simply defrost them 20 minutes before serving and they are ready to fill, making them a convenient choice when creating an elegant canapé selection. Their two-bite size makes them ideal for sophisticated coronation chicken canapés that look beautiful on any serving table.

 

The rich, buttery texture of the brioche pairs perfectly with the aromatic flavours of coronation chicken — a classic combination of tender chicken, creamy sauce and gentle spices. Alongside this, the traditional egg mayonnaise filling offers a simple yet delicious option, creating the perfect balance of familiar flavours and elegant presentation.

 

Whether you are hosting an afternoon tea, celebration, or cocktail party, these mini brioche buns provide a versatile base for creative fillings and are guaranteed to impress your guests.

Mini Brioche Buns with Coronation Chicken and Egg Mayonnaise

Ingredients

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    • 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

    Directions

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      1. Combine the chicken with the curry powder, mayonnaise, mango chutney and lime juice. Mix well, season and set aside.

      2. Cook the eggs in boiling water for 6 minutes, then plunge them 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.

      3. Split the buns and fill them, topping the egg mayonnaise filling with the cress or herbs.