CHICKEN PERI PERI PIES

---

This Recipe Makes 12 Medium Sized Pies

---

 

Spicy Comfort: Chicken Peri Peri Pies That Pack a Punch

Move over plain chicken pies — there’s a bold new twist on the block, and it’s bursting with flavor. Chicken Peri Peri Pies combine the fiery zest of African-Portuguese Peri Peri sauce with the golden, flaky goodness of a classic savory pie. The result? A spicy, soul-warming dish that’s perfect for lunch, dinner, or anytime cravings strike.

If you love spicy food and comfort food equally, this one’s for you.

🌶 What Makes Chicken Peri Peri Pies So Irresistible?

The heart of the pie is tender chicken, marinated (or cooked) in rich Peri Peri sauce. This sauce, made from African bird’s eye chilies, garlic, lemon, and herbs, gives the filling a bold kick with layers of flavor — heat, tang, and smokiness all in one bite. I have made my own Peri Peri sauce which is absolutely worth it if you want an incredible result.

Paired with cream or cheese, the filling is wrapped in buttery pastry that balances the heat with rich, flaky comfort.

It’s spicy. It’s savory. It’s everything you want in a handheld pie.

 

Chicken Peri Peri Pies Ingredients:

Filling:

• 6 chicken breasts
• 2 tablespoons corn flour
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon chilli flakes
• ½ tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper
• 1 teaspoon nutmeg powder
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 180ml peri peri sauce
• ¼ cup cream
• handful of freshly chopped coriander (dhania)

Assembling:

• 800 grams puff pastry
• 1 egg

Method:

1. Before we get started on the pies, prepare your Peri Peri Sauce a few days in advance – the sauce needs to settle and balance out the flavours before using so try not to make it on the same day. You can use store bought Peri Peri Sauce, but it unfortunately won’t taste the same so best to take the time and make your sauce too, I promise it’s worth it!
2. 
3. Rinse and cut the chicken breasts into small pieces.
4. 
5. 
6. To the chicken, add in corn flour.
7. 
8. Add all of the spices:
9. 
10. Mix together until the chicken is coated in the spices.
11. 
12. To a pot on medium heat, add the vegetable oil and the seasoned chicken.
13. 
14. Cook for 10 minutes or until the chicken changes colour.
15. 
16. Now it’s time to add in the Peri Peri Sauce.
17. 
18. Mix and simmer for 2 minutes.
19. 
20. Pour in the cream – I’ve used long life cream but fresh cream will work too.
21. 
22. 
23. Add freshly chopped coriander (dhania).
24. 
25. Mix until combined.
26. 
27. Remove from the heat and allow the filling to cool completely.
28. 
29. The puff pastries should be thawed in the refrigerator beforehand.
30. 
31. Once the filling has cooled, unroll one (400 grams) puff pastry. Note: do not use a rolling pin to roll out the pastry as you will ruin the layers and it won’t puff up when baking.
32. 
33. Use a kitchen ruler and measure out the pastry. I measured out 7cm horizontally.
34. 
35. These are going to make your individual rectangles.
36. 
37. 
38. I then halved the pastry down the middle at 11cm.
39. 
40. 
41. Unroll the second sheet of pastry and do the exact same measurements, as one roll is going to be used for the base and one roll will be used for the lids.
42. 
43. You should end up with individual rectangles like so.
44. 
45. Place a rectangle pastry onto your working surface & add some of the cold filling to the pastry, leaving the edges exposed.
46. 
47. 
48. Crack the egg into a bowl and beat using a fork.
49. 
50. Lightly brush some egg wash around the edge of the pie base.
51. 
52. Place the puff pastry lid over & gently press down the edges so the lids can stay put.
53. 
54. The trick to placing the lids on is to use the length of your fingers to press down instead of your fingertips.
55. 
56. 
57. 
58. Use the tip of a fork to crimp the edges of the pastry.
59. 
60. 
61. Cut three slits on the middle of the lid so steam can escape when baking.
62. 
63. These can now be packed & frozen to consume whenever you want them.
64. 
65. If you want to bake them, preheat your oven to 200° Celsius. Brush the remaining egg wash over the pies.
66. 
67. 
68. Bake for 10 minutes at 200° Celsius – this will allow the puff pastry to rise. After 10 minutes lower the heat to 180° Celsius & allow to bake for 20 minutes or until golden.
69. 
70. Alternatively, these can be air fried at 180° Celsius for 20 minutes, then flip them over & air fry for a further 5 minutes just to make sure the bottom cooks as the element in the air fryer is only at the top.
71. 
72. Allow them to cool for a bit on the baking tray before serving.
73. 
74. 
75. These pies are perfect for lunch boxes, a quick dinner, ramadan preps, etc.
76. 
77. Bite into them and enjoy!
78. 
79. 
80. You should have some leftover filling which you can add to another sheet of pastry and bake.
81. 
82. I like to add the leftover filling to a toastie which makes for a great lunch box idea or snack.
83. 
84.