Ingredients
- 500g boneless chicken (cubed finely)
- 1 medium onion (finely chopped)
- 4 tbsps oil / butter
- 300g potatoes (cubed finely)
- 2 homemade marinade blocks (3 tbsps) click to see recipe
- 3 heaped tbsps rivonia chilli sauce and more to taste
- 3 heaped tbsps mochachos peri peri sauce (or a peri sauce of your choice) and more to taste
- 1 tsp lemon and herbs spice
- Salt to taste
- Pepper to taste
- 1 cup mixed peppers (finely chopped)
- 1 cup sweetcorn
- Grated cheddar cheese
- 3 x ready rolled pastry
- 1 x beaten egg
- Mixed herbs
Method
- Recite Bismillah
- Marinate chicken in homemade marinade, sauces, lemon and herbs spice for a few hours (preferably overnight).
- Cook onions in oil / butter till soft and translucent.
- Add in the marinated chicken and cook on medium heat till it begins to release water.
- Then add the vegetables, salt and pepper. Cook with lid on on low heat till everything is tender. Add more sauce if needed.
- Allow to cool completely, then add desired amount of cheese.
- Fill pastries, brush the tops with egg, sprinkle mixed herbs and freeze.
- Bake in a preheated oven at 200c as needed.
- Remember us in your du’aas and enjoy!
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