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#HeritageDayRecipe: Lekker Braai Pie

Meat lovers don’t have to have all the fun on Heritage Day…..

We’ve shared a Marinated Sosaties recipe as well as one for Beer-Marinated Boerewors.

Vegetarians can’t be left out on all the action. This Braai Pie will have meat lovers putting aside their chops just to have a piece. Enjoy! Happy Heritage Day South Africa!

Braai Day_Braai Pie

Braai Pie

Ingredients:

45 ml butter
onion
15 ml all-purpose flour
250 g spinach
150 g feta cheese
115 g (half a tub) cream cheese
3 ml nutmeg
Salt and black pepper
1 x 250g roll of ready-to-roll puff pastry

Method:

1. Chop and sauté the onion over a medium heat until soft.
2. Sprinkle the flour over the onions and add the spinach, allowing it to wilt. The flour should help absorb the extra liquid from the spinach.
3. Crumble in the feta and stir in the cream cheese and nutmeg. Season with salt and pepper.
4. Roll out the pastry on a lightly floured surface.
5. Add the filling onto half of the pastry, leaving the edges open.
6. Fold the pastry and press the edges together to stop any of the ingredients falling out of the sides.
7. Place the pie on a braaing grid and bake on the coals until the pastry is golden on both sides.

Recipe Source: www.eatout.co.za

Have fun and join the conversation using the hashtag: #HeritageDay

Author Info

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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