South Arican Braai Pie
The "Braai Pie" is making a big comeback on all the cooking circuits in South Africa. And really it is ingenius. A filo pastry shell filled with goodies that you "braai" or barbeque on an open wood fire!
Hubby saw the idea somewhere (yes I was just as amazed by this fact as you are!) and just had to try it over our weekend away. As I wasn't involved in any way (except to take pictures) I must admit I was pleasanty surprised by how easy it is. Just a word of advice: coat the the BBQ grill (braai rooster) liberally with oil or the pasrty sticks to it.
- 2 rolls puff pastry, defrosted
- 15ml sunflower oil
- 1 onion, finely diced
- 1 packet salami
- 2 cups grated cheddar cheese
- ½ cup chutney or sweet chilli sauce
- 1 cup leftover steak, diced
- 1 egg, lightly whisked
- Heat oil in a pan and gently fry the onion until soft. Remove from pan and set aside to cool.
- Spray the braai grid well with baking spray on both sides or use a brush to coat with oil.
- Unroll one of the rolls of puff pastry onto the first grid.
- Place a layer of salami overlapping if possible. Spread with some chutney or sweet chilli sauce on top.
- Sprinkle the onions and chopped steak on top.
- Add a layer of the cheese.
- Place the second roll of puff pastry on top
- Using your finger tips seal the edges of the pastry as if making a pie.
- Lightly brush with egg wash before placing on the braai and make three small incisions in the top of the pastry using a small knife to allow the steam to escape.
- Place high on a very cool braai and allow to cook for about 20 minutes turning the pie over often until the pastry is cooked and crispy.
Why not enjoy it with these amazing curry lamb chops? We had some left over pie with breakfast the next morning, heated in the microwave and it tasted great!