Easy pie recipes (sweet and savoury)

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Pie recipes

Boerewors pie with carrot pickle

30 minutes

Butternut recipes

Pumpkin pie

30 minutes

Fish recipes

Tuna pot pie

30 minutes

Lamb recipes

Ouma’s Karoo lamb pie

3 hours

Chicken breast

Chicken-and-jalapeño pies

20 minutes

Leftovers recipes

Leftover mince pies

25 minutes

Pie recipes

Upside down wors pie

45 minutes

Pie recipes

Easy perogen

40 minutes

Picnic recipes

Open sausage rolls

10 minutes

Corn recipes

Potato-and-corn pie

1 hour

Lamb recipes

3-ingredient lamb pie

1 hour 35 minutes

Chicken recipes

Peri-peri chicken pie with tomato salad

1 hour

Peri-peri chicken pie with tomato salad

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

2 red peppers, quartered and seeded
2 red onions, quartered
4 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste
6-8 bird’s-eye chillie
2 T smoked paprika
2 T red wine vinegar
3 cloves garlic, crushed
2 limes, zested and juiced
2 x 400 ml cans coconut cream
2 rotisserie chickens, shredded
3 Woolworths Kara orange sweet potatoes, washed and thinly sliced
3 potatoes, washed and thinly sliced

For the tomato salad, toss:

1 x 750 g punnet Woolworths exotic tomato selection, rinsed and roughly chopped
1 x 90 g sachet Woolworths pickled red onion petals, including pickling liquid
15 g fresh coriander, roughly chopped
15 g fresh mint, leaves picked
2 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C. Place the peppers and onions on a baking tray, drizzle with 1 T olive oil and season. Roast for 30 minutes.

2. Place the roasted vegetables in a blender with 2 T olive oil, the chillies, paprika, vinegar, garlic, lime zest and juice. Blend until smooth.

3. Sauté the mixture in an ovenproof pan for 2 minutes over a medium heat, then add the coconut cream and bring to a simmer. Add the chicken and cook for a further 2 minutes. Season to taste.

4. Arrange the potatoes on top of the chicken mixture, drizzle with the remaining oil, then bake for 30 minutes, or until golden brown.

5. Serve the chicken pie with the salad.

Cook’s note: Double the of peri-peri sauce and use as a condiment. Keep refrigerated.

Find more pie recipes here.

Videography: Kevashan Moodley
Photography: Shavan Rahim

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Boerewors pie with carrot pickle

Pumpkin pie

Tuna pot pie

Ouma’s Karoo lamb pie

Chicken-and-jalapeño pies

Leftover mince pies

Upside down wors pie

Easy perogen

Open sausage rolls

Potato-and-corn pie

3-ingredient lamb pie

Peri-peri chicken pie with tomato salad

Peri-peri chicken pie with tomato salad

Ingredients

Method