1. 500g chicken
  2. Dried herbs to mix
  3. 1/2 cup water + 8tbsp water
  4. 2 medium size onions
  5. 4 grated garlic cloves
  6. 2 carrots
  7. 6 tbsp SOS Circuit Breaker
  8. 4 tbsp cornflour
  9. 2 beaten egg yolks
  10. 3 sheets of shortcrust pastry
  11. 2 sheets of puff pastry
  12. 4 tbsps olive oil


  1. Replace the chicken with 6 small potatoes
  2. Replace the egg yolks with milk


  1. Sauté garlic in a heated pot with the olive oil for a min.
  2. Add the onions, carrots and chicken or potatoes & sauté.
  3. Now, add the SOS Circuit Breaker, dried herbs and mix. Add 1/2 cup water, cover the pot and let everything cook.
  4. Once cooked, mix 8 tbsps water with 4 tbsps cornflour & let the filling thicken.
  5. Transfer the pie filling to a large bowl & allow it to reach room temperature.
  6. Quarter the shortcrust sheets, use a muffin tray to form cups & add the filling to each cup. Finally, use the puff pastry sheets to cover the cups & make slits to let the steam escape.
  7. Brush the tops with the egg-wash or milk-wash. Then bake at 180ºC for 20 mins before serving.

Shop the SOS Circuit Breaker (Habanero & Pepper Sauce) here