Ramadan begins on March 11 this year, and these spicy peri peri chicken pies will be the perfect addition to your Iftar table. For 30 days, physically able Muslims will fast from dawn to sunset refraining from food, water, and other vices. Fasting is a means of connecting to one’s faith on a deeper level, and beyond fasting it includes focusing on charity, good deeds, and become a more whole person. Every night the fast is opened with water, dates and a delicious meal. There are a few foods that are synonymous with Ramadan, including dates, samosas, and savoury puff pastry pies. These peri peri pies are spicy, creamy, and come together in a pinch! Make ahead and freeze, or prep the day of, you’re going to love these absolutely irresistible pies!
ingredients
directions
Heat oil in a large skillet over medium high heat. Add the diced chicken, Sazon, Cajun seasoning, oregano, smoked paprika, black pepper and salt, mix well to combine. Cook just until the chicken turns white, about 3 minutes.
Add in the red and green bell peppers, onions and garlic. Stir to combine. Cook just until tender crisp, about three minutes.
Pour in the peri peri sauce, mix well to combine. Cook for another 2-3 minutes, until the chicken is fully cooked.
Sprinkle in the flour, and pour in the milk. Mix well to combine. With the heat on medium stir continuously, until the sauce has thickened. About 5 minutes. The mixture is ready once the sauce separates when a spatula or spoon is run through the centre of the skillet.
Switch off the stove. Add in the shredded cheese and green onions. Mix well to combine. Set aside until the mixture has cooled completely.
Preheat oven to 400°F.
Cut puff pastry into 12 3-inch squares.
Divide the chicken evenly among the squares, if there is extra use the second sheet of puff pastry.
Fold 1 side of the pastry over the other to make a rectangle. Use a fork to crimp the edges and seal each pie.
In a small bowl, crack the egg and whisk well with 1 tablespoon of water. Brush the egg wash over each pastry, sprinkle with sesame seeds.
Place the pies on a parchment lined baking sheet, 1-inch apart.
Bake for 20 minutes, until puffy and golden.
Serve as-is or with your favourite dip or chutney.
