SERVING: 6                        PREP TIME: 20min                        COOK TIME: 25min



  • 500g chicken
  • Dried herbs to mix
  • 1/2 cup water + 8tbsp water
  • 2 medium size onions
  • 4 grated garlic cloves
  • 2 carrots
  • 6 tbsp SOS Méjico
  • 4 tbsp cornflour
  • 2 beaten egg yolks
  • 3 sheets of shortcrust pastry
  • 2 sheets of puff pastry
  • 4 tbsps olive oil


    • Replace the chicken with 6 small potatoes
    • Replace the egg yolks with milk


      • Sauté garlic in a heated pot with the olive oil for a min.
      • Add the onions, carrots & chicken or potatoes & sauté.
      • Now, add the SOS Méjico, dried herbs and mix. Add 1/2 cup water, cover the pot and let everything cook.
      • Once cooked, mix 8 tbsps water with 4 tbsps cornflour & let the filling thicken.
      • Transfer the pie filling to a large bowl & allow it to reach room temperature.
      • 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.
      • Brush the tops with the egg-wash or milk-wash. Then bake at 180ºC for 20 mins before serving.

      Shop the SOS Méjico - Hot pepper sauce here