Secret peri peri
Michelle Phetlhe | Tuesday June 28, 2022 03:41
With the hike in prices on everything, it is for sure motivation to spend more time in your home kitchen and not buying food.
My whole family enjoys individual pies and often times I make personalised ones. Everyone gets an opportunity to choose what filling they would like, within reason of course. Lol.
I decided to commit to finding the Chicken Peri Peri recipe online. I find so many of our favourite recipes online having used just a few descriptive words. Go padi padile with this one, I tried all the obvious and not so obvious key words. It is a very well kept secret I must say.
I did, however, come across one, which I was inquisitive about. The presentation was also very visually appealing, the little hole cut in the top to allow for the pie to breath was a nice touch. It gave off a cute yet classic feel. Instead of the usual square shaped pies I opted to use some small cereal bowls; these resulted in cute pocket sized bites.
INGREDIENTS
2 x 400g puff pastry, defrosted
2 onions, peeled, halved and cut into thick slices
2 cloves of garlic, chopped
30ml olive oil
550g cooked chicken, flaked
150ml sweet and sour sauce
A small handful of chopped fresh coriander
Egg wash: whisk 1 egg with a pinch of salt
INSTRUCTIONS
Caramelise the onions and garlic in olive oil over medium heat. Add the cooked chicken, Peri Peri Quick Mix and chopped coriander. Mix through. Allow to cool.
Preheat the oven to 180°C. Prepare a large muffin pan with 6 x 250 ml cups by lining each cup with strips of baking paper, leaving an overhang. Roll out the pastry on a lightly floured service. Cut pastry circles, big enough to line the muffin cups. Cut 6 tops big enough to cover the pies.
Fill each pastry case with the chicken filling. Place the tops onto the pies and pinch the pastry together. Brush with egg wash and bake in the oven for 25 minutes or until cooked and golden.
Remove from the oven and lift out of the cups by using the baking paper overhang strips.