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What I love about pies is you can play around with the flavors, and these are filled with mouthwatering chicken peri-peri filling.

Ingredients for Chicken Peri-Peri Pies

Store-bought pastry
1 kg chicken fillet cubed
1 onion finely chopped
4 tbsp ghee or oil
1 tbsp garlic paste
2 tsp fresh red ground chilies
2 tsp chili powder
1/4 tsp turmeric powder
1/2 tsp ground cumin
4-5 tbsp tomato purée
1/2 cup steers peri-peri sauce
Salt and fresh dhania chopped
If preferred add about 3 tbsp tomato sauce

Emperor’s Kitchen Organic Garlic Pureed, 4.5 Ounce

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Method

Fry onion till nearly brown.
Add chicken, salt, turmeric, garlic paste, and ground chilies.
Allow cooking for a few minutes.
Add the balance of the ingredients, except the chili sauce.
Do not dry or overcook the chicken.
Once cooked add 1/2 of the chili sauce and chopped dhania.
Add more sauce if preferred and a little tomato sauce.
Roll out the pastry and cut, add about 1 tbsp chicken, and cover with a second piece of pastry.
Brush with egg and sprinkle sesame seeds.
Bake at 180C until golden brown

Prepared, tried, and tested Rashida Habib

an image of Chicken Peri-Peri Pies on a white platter with peri-peri sauce in a separate dish — Chicken Peri-Peri Pies

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