Peri Peri Chicken Pies are Perfect for Iftar

Peri peri chicken pies on a plate
Prep Time
15 min
Cook Time
15 min
12-15 servings

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!

Related: Puff Pastry Potato Samosas Couldn’t Be Easier



Tbsp neutral oil
lb boneless chicken thighs, finely diced
tsp Sazon with saffron
tsp Cajun seasoning
tsp dried oregano
tsp smoked paprika
tsp black pepper
tsp salt, to taste
cup finely diced red bell pepper
cup finely diced green bell pepper
cup finely diced onion
cloves garlic, minced
cup peri peri sauce
tsp all purpose flour
cup 2% milk
cup Tex Mex shredded cheese
green onions, greens only, finely chopped
pack puff pastry, (2 454 gram sheets)
egg, for egg wash
Tbsp sesame seeds for garnish


Ingredients for peri peri chicken pies
Step 1

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.

Step 2

Add in the red and green bell peppers, onions and garlic. Stir to combine. Cook just until tender crisp, about three minutes.

Chicken, aromatics and spices in a skillet
Step 3

Pour in the peri peri sauce, mix well to combine. Cook for another 2-3 minutes, until the chicken is fully cooked.

Peri peri added to pan
Step 4

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.

Spatula scraping bottom of skillet, separating chicken mixture
Step 5

Switch off the stove. Add in the shredded cheese and green onions. Mix well to combine. Set aside until the mixture has cooled completely.

Cheese and green onions added to skillet
Step 6

Preheat oven to 400°F.

Step 7

Cut puff pastry into 12 3-inch squares.

Step 8

Divide the chicken evenly among the squares, if there is extra use the second sheet of puff pastry.

Puff pastry squares topped with chicken mixture
Step 9

Fold 1 side of the pastry over the other to make a rectangle. Use a fork to crimp the edges and seal each pie.

Sealed puff pastries
Step 10

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.

Puff pastries brushed with egg wash and topped with sesame seeds
Step 11

Place the pies on a parchment lined baking sheet, 1-inch apart.

Step 12

Bake for 20 minutes, until puffy and golden.

Cooked peri peri chicken pies
Step 13

Serve as-is or with your favourite dip or chutney.

Peri peri chicken pies on a plate

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