Have your pie… and eat it

Making side dishes for winter braais can be a bit tricky. Salads simply won’t do and while you could also go the good old pap-and-sheba route, LIANA REINERS urges you to try the best thing since the humble braai broodjie… a braai pie!

If you’ve never made – or at least tasted – a braai pie, you’re hanging out with the wrong crowd. My family scoffed at the idea when I first suggested we veer away from our traditional braai broodjies with cheese, tomato, onion and chutney (don’t judge), to try something new.

Now they can’t get enough! The only limitation when making a braai pie is your own imagination. You can make it as simple or as complicated as you want because honestly, it’s almost impossible to get it wrong. I got so carried away once that the pie was the height of a double layer cake (slight exaggeration), too thick for the braai grid to close properly and so filling that nobody even touched their fillet steak.

In fact, if you choose to make a meaty version, there’s almost no need to braai anything else! It requires a bit of preparation, but the end result is well worth the trouble and absolutely delicious.

Chicken braai pie

Ingredients

Onion Garlic

Olive oil 250ml cream

2 puff pastry sheets Fresh carrots

Fresh mushrooms Fresh peas

1kg skinless chicken breasts Curry powder

Salt and pepper to taste Fresh parsley

Method

Chop the onion and garlic. Cut the carrots into thin slices and the mushrooms into small pieces. Cut the chicken into cubes or strips. Heat the olive oil in a saucepan. Add the onion, garlic, carrots, mushrooms and peas and cook for 3-5 minutes. Add the chicken pieces and fry until fully cooked. Add the cream and curry powder, turn down the heat and let simmer until thick. Add salt and pepper to taste. Spread one sheet of puff pastry and cover evenly with the chicken mixture. Place second sheet of puff pastry on top. Press the edges together with a fork. Place on a suitable braai grid and toast over hot coals for 15-20 minutes, turning regularly.

Three cheeses braai pie

Ingredients

2 puff pastry sheets

2 discs of feta cheese

500ml grated cheddar cheese

500ml grated mozzarella cheese

1 packet chopped spinach

1 sliced onion

1 punnet of mushrooms (sliced)

1 packet of bacon bits (fried)

3 chicken breasts (cooked and cut up)

1 teaspoon chilli flakes

Salt and black pepper to taste

Method

Place the first puff pastry sheet on an oiled braai grid. Spoon on the filling and spread evenly, starting and ending with a layer of spinach. Place the second sheet of puff pastry and seal the edges with a fork. Brush oil over the top and close the grid. Braai over a low heat for around 20-30 minutes, turning regularly so that neither side burns.

Cheese griller braai pie

Ingredients

2 puff pastry sheets

1 onion (chopped)

1 red pepper (chopped)

1 punnet of mushrooms (cut into pieces)

500g cheese grillers (sliced)

2 cups grated cheese

2 discs of feta cheese

Tomato puree

Method

Fry the onion, red pepper, cheese grillers and mushrooms. Place the first sheet of puff pastry on the braai grid and spread with tomato puree. Spoon the fried mixture on top and spread evenly. Cover with the grated cheese. Crumble the feta cheese and sprinkle over. Cover with the second sheet of puff pastry and close the braai grid. Braai over a low heat for around 20-30 minutes, turning regularly.

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