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Mince and spinach braai pie

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Under R90 • Serves 4 

Preparation time: 15 minutes

Cooking time: 35 minutes

• 400 g puff pastry

• a small quantity of egg wash

• 120 g baby spinach and kale, blanched and chopped

• 1 feta round, crumbled

• 3 ml each cayenne pepper and nutmeg

• 250 ml cooked mince, seasoned to taste

• 300 g mushrooms, fried in butter

• 15 ml sesame seeds

1 Roll open the dough and cut it in half to form 2 squares. Work on a large sheet of baking paper or a chopping board, so it’s easier to slide the whole pie onto the grid later. Brush the edges with egg. Mix the spinach and kale with the feta and season with salt, cayenne pepper and nutmeg. Now place a layer of mince, followed by the mushrooms and spinach on one half of the dough (keep about 1cm around the edge ‘open’). Place the other half of the dough on top and press the edges together.

2 Slide the pie carefully off the board or baking paper onto a braai grid. Brush the surface with egg, sprinkle with sesame seeds and make a few holes in the dough. Close the grid and braai over medium coals à la SuzelleDIY.

Or use your oven: place the pie on a baking tray lined with baking paper in a preheated oven at 200°C and bake for 25–30 minutes or until the pastry is golden brown and cooked through. Serve with pan-fried cherry tomatoes seasoned with balsamic vinegar.


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