Chicken Peri Peri Pies

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!

Rinse and cut the chicken breasts into small pieces.

To the chicken, add in corn flour.

Add all of the spices:

Mix together until the chicken is coated in the spices.

To a pot on medium heat, add the vegetable oil and the seasoned chicken.

Cook for 10 minutes or until the chicken changes colour.

Now it’s time to add in the Peri Peri Sauce.

Mix and simmer for 2 minutes.

Pour in the cream – I’ve used long life cream but fresh cream will work too.

Add freshly chopped coriander (dhania).

Mix until combined.

Remove from the heat and allow the filling to cool completely.

The puff pastries should be thawed in the refrigerator beforehand. i have used the Woolworths puff pastry.

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.

Use a kitchen ruler and measure out the pastry. I measured out 7cm horizontally.

These are going to make your individual rectangles.

I then halved the pastry down the middle at 11cm.

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.

You should end up with individual rectangles like so.

Place a rectangle pastry onto your working surface & add some of the cold filling to the pastry, leaving the edges exposed.

Crack the egg into a bowl and beat using a fork.

Lightly brush some egg wash around the edge of the pie base.

Place the puff pastry lid over & gently press down the edges so the lids can stay put.

The trick to placing the lids on is to use the length of your fingers to press down instead of your fingertips.

Use the tip of a fork to crimp the edges of the pastry.

Cut three slits on the middle of the lid so steam can escape when baking.

These can now be packed & frozen to consume whenever you want them.

If you want to bake them, preheat your oven to 200° Celsius. Brush the remaining egg wash over the pies.

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.

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.

Allow them to cool for a bit on the baking tray before serving.

These pies are perfect for lunch boxes, a quick dinner, ramadan preps, etc.

Bite into them and enjoy!

You should have some leftover filling which you can add to another sheet of pastry and bake.

I like to add the leftover filling to a toastie which makes for a great lunch box idea or snack.