Thando’s Chicken, Chorizo and Caramelized Onion Pie

Chicken, Chorizo and Caramelized Onion Pie served with Wild River Spearmint Zucchini

Recipe by: Thando Manyoni 
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3 deboned chicken thighs  
1 tbsp paprika  
2 tsp coriander  
100g chorizo, casing removed and chopped  
Canola oil  
1 medium red onion, thinly sliced  
60ml brown sugar  
1 tbsp balsamic vinegar  
1 red pepper 
2 garlic cloves, crushed 
1 tbsp tomato paste 
Puff pastry roll  
1 egg, whisked 


  1. Season the chicken thighs with paprika, coriander, salt and pepper. Add a drizzle of oil and combine.  Braai the chicken thighs till cooked through. If you don’t have a braai stand, roast them in the oven  at 180 degrees until cooked. 
  2. In a pan, drizzle oil and sweat the onions on a low heat and add the balsamic vinegar and sugar.  Cook the onions until caramelized. Dish into a bowl and allow to cool  
  3. In the same pan, add the chopped chorizo and saute until slightly crispy. Remove from heat and set  aside to cool.  
  4. On an open gas hob, cook the red pepper on the open fire until charred. Once charred, peel the  skin off and chop the pepper discarding the seed. Place the red pepper and the crushed garlic in a  blender and blend until smooth.  
  5. Pour the red pepper sauce in the same pan that fried the chorizo and onions. Cooking the red  pepper sauce in the chorizo oil. Add the tomato paste. Cook for 5 minutes. Switch off the heat 6. Chop the chicken into small pieces. Put the chicken pieces, caramelized onions and chorizo in red  pepper sauce, combine and allow to cool. 
  6. Cut the puff pastry into desired shapes, fill the pastry with the filling. Close the pastry and brush  with eggs wash. Place the pies on a prepared sheet pan and bake in the oven at 1800 degrees  until golden brown  

Wild River Spearmint Zucchini


200g zucchini, julienned  
2 garlic cloves, crushed 
1 cup canola oil 
30g wild river spearmint 
Juice of half a lemon 
2 sprigs of spring onion, finely sliced  
2-3 balls of bocconcini mozzarella cheese  


  1. Steam the julienned marrow until al dente 
  2. Blanch the wild river spearmint for 3 minutes in hot water, place into ice water then drain. 3. In a blender, combine the spearmint, garlic, oil, lemon juice and blend until smooth. Season with  salt and pepper to taste.  
  3. Toss the zucchini in the wild river spearmint oil, add the spring onion and cheese and plate in bowl.

Serve the pies on serving platter or wooden board, with the wild river spearmint on the side