Chicken Peri Peri Pies

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Chicken Peri Peri Pies are savory pastries filled with a spicy and flavorful chicken mixture. The filling is made with chicken that has been marinated in a peri peri sauce, which typically includes chili peppers, garlic, lemon juice, and other seasonings. The chicken is then cooked until tender and mixed with onions, tomatoes, and other vegetables.

The pie crust is typically made with a combination of flour, butter, and water, and can be either flaky or crumbly in texture. The filling is then placed inside the crust, and the top is sealed with another layer of crust.

Chicken Peri Peri Pies can be served hot or cold and are often enjoyed as a snack or light meal. They are popular in South African and Portuguese cuisines, but have gained popularity around the world due to their bold and spicy flavors.

Ingredients

500g Chicken fillets cut into small cubes ( raw )1 cup finely diced onions1/4 cup diced red robot peppers2 tablespoons oil1 tablespoon coursely ground fresh red chillies1 teaspoon ginger paste2 tablespoon garlic pasteKashmiri red chilli powder to taste1 tablespoon paprika powderSalt to taste1/4 teaspoon Turmeric powder1/2 teaspoon cumin powder3 tablespoons Tomato paste

Steps

Heat oil.Saute the onions and peppers until soft.Add the rest of the ingredients and cook until dry and the chicken is cooked.Add 1/2 cup @steers.sa peri peri sauce. Mix well.Switch the heat off and add:2 tablespoons harissa paste @masala_chick1/2 teaspoon dried mixed herbsMix well.Cool completely, and fill into puff pastry ( steps noted below)Bake at 180c until done.Enjoy

Note

Pastry used here are the ready cut @pastry_delights_sa rectangles.I used 2 for each pie. Place one rectangle on your workspace, brush one end with eggwash as shown. Cut the other rectangle into 6 slits half way up. Place onto the uncut pastry on the end with the eggwash.Add the chicken filling on the top end of the pastry.Roll like a swissroll until the cuts on the pastry.At this point the pastry should completely cover the filling.Brush the top with eggwash.Twirl each strip and bring it to the other bottom end.Press well.Eggwash the top again.Sprinkle with white poppy seeds.You can also use single long rectangles.Cut the slits 1/3 way up the pastry and follow the rest of the steps.