The world famous Braai Pie (aka Kwaai Braai Paai)… introduced to me by Pik Vosloo at a braai .
Sandwich type grid with edges (aka toeknyprooster)
2 Rolls of Puff Pastry
1 Packet of Spinach
1 or 2 Large Chicken Breasts (fillets)
1 Packet Shredded Bacon
1 Red Pepper
1 Yellow Pepper
1 Packet of mushrooms
Feta Cheese (I’m fussy, so I always leave this one out) Mozzarella and/or Cheddar to taste
1. Defrost the dough and roll the first one out onto the grid
Tip: do not defrost for too long in the microwave, else the dough goes soggy… your best bet is to let the dough defrost slowly on its own.
Tip: use some Spray & Cook on the grid before laying out the dough.
2. Fry onion, bacon and peppers together.
Fry onion, bacon and peppers
3. Place half of raw spinach on dough.
Tip: Make sure to dry the spinach off properly before placing it on the dough. The less water/moisture you have before you start, the better.
— BraaiBoy Special Note: I’m a HUGE fan of cheese, so I add a layer of cheese here as well, but most times you only need to top it off with cheese at the end.
4. Cut chicken into pieces and place on spinach 5. Add onion, pepper and bacon mixture.
6. Chop and add the mushrooms
Tip: you could opt for frying the mushrooms in with the bacon and onion as well Add bacon mixture 7. Add the different cheeses (grated) Add Cheese 8. Finish off with the rest of the spinach (PS. The Spinach should cover the dough nicely, it helps to prevent too many juices from seeping through and gettingthe dough wet.) Spinach 9. Place the second roll of dough on top.
10. Seal the dough (as if you are making pies)
Tip: Egg wash the dough for that extra golden brown effect.
Place it high up on the fire and turn constantly until golden brown… This is not a steak: rather turn too much than too little 🙂 Braai Pie Braai Pie That’s basically it: The important stuff is the puff pastry and spinach, feel free to experiment with the rest of the fillings (I sometimes substitute peppadews in for the peppers, often leave out the chicken etc.). Oh… and one last tip… when you make it the first time, you’ll be tempted to overdo it on the ingredients… don’t! Remember the grid needs to close without “cutting into” the pastry too much.
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