Herbert Adams
Chicken & Chorizo Pie with

Pineapple Chilli Salsa



Prep Time

10 min

1 pkt Herbert Adams Chicken & Chorizo Pies

1/2 small fresh pineapple cut into 2cm chunks

½ Lebanese cucumber, chopped

½ small red onion

1 red birds eye chilli sliced

1 cocktail avocado, chopped

juice if ½ a lime

2 tablespoons roughly chopped coriander or mint leaves

  1. Preheat the oven to 180°C (350° F). Remove the pies from the pack and place on an oven tray. If frozen, heat for approximately 45 minutes. If thawed, heat for approximately 30minutes.
  2. Gently combine the pineapple with the cucumber, onion, chilli, avocado, lime juice and coriander. Spoon onto the serving plate with pies. Serve immediately.


If cocktail avocado’s are unavailable, substitute 1/4 -1/2 regular sized avocado.

If you would prefer less heat in your salsa, remove the seeds from the red chilli before slicing.


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