Chicken-and-jalapeño pies
These chicken-and-jalapeño pies are the ultimate Ramadan treat—spicy, creamy, and wrapped in buttery puff pastry. Perfect for a quick iftar snack, a party platter, or a grab-and-go bite when you’re busy. Plus, they’re ready in just 45 minutes! ⏳✨
Easy
Serves: Makes 6 large or 12 small
Preparation time: 25 minutes
Cooking time: 20 minutes
Ingredients:
- 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
Cooking instructions:
- 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.
- Mix the chicken with a fork, mashing it slightly. Add the jalapeños, mayonnaise, feta, chutney and coriander.
- 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.
- 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.