Spinach and cheese braai pie
Cooking the pastry on the braai gives it a delicious smoky flavour.
Serves 8
1 roll (400 g) ready-to-use puff pastry
80 ml (1/3 cup) Melrose cheese spread
1 punnet (250 g) sliced brown mushrooms, fried
2 bags (300 g each) shredded spinach
1 egg, beaten
Roll the pastry out slightly thinner on a floured work surface. Spread the entire surface with Melrose cheese spread and top the one half with fried mushrooms. Steam the spinach in the microwave or in a steamer until wilted, and then squeeze between your hands to remove any liquid. Chop finely and place on top of the mushrooms. Fold the other half of the pastry over the filling and seal the edges with a fork. Brush the pie with beaten egg. Brush a clasp braai grid liberally with oil to prevent the pie from sticking, put the pie inside and close the clasp. Braai over medium coals, turning often, for about 20 minutes, or until the pastry is puffed and golden brown and the pie is cooked through. Serve with a green salad with coal-roasted sweet pepper strips and cherry tomatoes.
