Ingredients

Method

• 2 free-range chicken breast fillets  
• olive oil, for frying
• 1 t garlic, chopped
• ½ t salt 
• ½ t black pepper
• 1 t garlic powder 
• 1 t onion powder
• 1 t ground cumin
• 2 t Woolworths Cajun spice
• 2 T jalapeños, chopped
• 2 T good-quality mayonnaise  
• 2 T crumbled feta
• 1 T coriander, chopped
• 2 T Woolworths Dhania Chutney
• 1 x 250 g box Woolworths frozen all butter puff pastry sheets
• free-range egg, beaten, for brushing
• sesame seeds, for sprinkling
• poppy seeds, for sprinkling
• chutney, for serving

Method

Ingredients

1. Chop the chicken into bite-sized cubes, then place in a pan with the olive oil. Add the spices and cook 5-10 minutes until fully cooked. Take care not to overcook.

2. Mix the chicken with a fork, mashing it slightly. Add the jalapeños, mayonnaise, feta, chutney and coriander.

3. Lay two sheets of pastry on a work surface and score to create 12 oblong pieces (6 per sheet of pastry). Place a spoonful of filling onto a piece of pastry, leaving a 1 cm border around the edges. Repeat until you have 6 pieces topped with filling. Top each pie with the remaining 6 pastry pieces to form lids. Crimp the edges with a fork. Poke the centre of the pies twice with a knife to allow steam to escape while baking. Brush with the egg and sprinkle over the sesame and poppy seeds.

4. Bake 180°C for 15–20 minutes until crispy. Serve with the chutney.

Makes 6 Large or 12 Small pies. You can double the recipe for a larger batch and
keep in the freezer till ready to bake.

Find more pie recipes here

Photographer: Jan Ras
Videographer: Romy Wilson
Food assistant: Bianca Jones
Stylist: Khanya Mzongwana