Peri-Peri Chicken Pie (RAMADAN SAVOURY)

Monday, May 18, 2015

For a while now we've been making our own chicken and steak pies. Life is so easy not when you get ready made and cut pie dough, my mum tells me stories of how when she was my age they would have to make the dough from scratch, roll it out and cut in, and now how times have changed.
So from that little intro you can tell we used rectangle pie dough, and so I will not be sharing any dough recipe, however the chicken marinade is down below. 

Remember its pie week, 1 more recipe to go and than I will be sharing other savoury recipes.
I will be sharing savoury recipes every Monday, Wednesday and Saturday.


4 Chicken Fillets in cubes
Lemon Juice
1 Tsp ground ginger
1 Tsp ground garlic
1/4 Tsp Tumeric 
Salt to taste
1 1/2 Tsp chilli powder
1 tsp peri peri spice
1/2 cup peri peri sauce

1 small onion chopped finely
1 tomato grated
2 Tb Tomato puree

  1. Saute onions till golden brown in some olive oil or butter.
  2. Add the tomato and all the other spices and braise for a couple of minutes.
  3. Than add the chicken and cook till done. 
  4. When done top with fresh coriander and leave to cool down.

Unfortunately, I did not take pictures of each step, but I will explain it one by one.

  1. When using pie dough be careful to not use it when its so cold because it will crack or when its so soft, That is why pie dough has to be done fast other wise the dough becomes too soft and breaks apart.
  2. Take one sheet of the pie dough, roll it out a bit so its not so thick 
  3. Add a spoonful of the chicken on one side and close it down.
  4. Using a scissor snip some small holes at the top (we did 2).
  5. Brush with some egg and top with coloured sesame seeds.
  6. Pack into your tupperwares or Styrofoam (we decided to use them more than tupperwares, they save freezer space and also we packed them in the amount we would take out for that day - its much more convenient). 
  7. Bake in a preheated oven at 180 degrees when needed till golden brown and puffy.

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