Recipe Rating

This is one of my favourite braai activities and took quite some time to get it to perfection so pay close attention to the method to get it right.


  • 400 g Chicken Fillets cut into strips
  • 1 x Red Pepper chopped
  • 1 x Onion sliced and then halved
  • 250 g bacon bits
  • 15 ml Coconut or Olive Oil
  • 1 x punnet (250g) white button mushrooms sliced
  • 15 ml Butter
  • 1 x teaspoon crushed garlic
  • Creamed Spinach
    • 2 x bunches fresh spinach trim and devaine
    • 1/2 medium onion diced
    • 1 x teaspoon crushed garalic
    • 1/4 bar cream cheese
    • 2 x tablespoons butter
    • 100 ml cream
    • pinch Robertsons ground nutmeg
  • 200 g grated mozzarella cheese
  • 1 x round piece feta cheese crumbled
  • 2 x rolls puff pastry defrosted
  • 1 x egg whisked
  • Ina Paarman Chicken Spice
  • Salt and Robertsons Freshly Ground Black Pepper


Sauté the onion and pepper in a pan using the oil until golden brown and soft.

Add the chicken strips and bacon bits and spice with the Chicken Spice and fry until slightly brown.

Remove the chicken mixture and store to cool down.

Add the mushrooms, butter and garlic to the pan and cook slowly until the mushrooms are done.

Spice with some salt and black pepper to taste.

Remove from the pan and store separately to cool down.

Creamed Spinach

Add the spinach to a pot and boil in water with a little salt added until wilted and soft.

Remove from the pot and drain with a strainer and rinse with cold water.

Squeeze the spinach to get as much water out and then chop coarsely.

Add the butter, onion and garlic to the pot and sauté until the onion is soft.

Add the spinach, nutmeg, cream and cheese to the pot and let simmer until the cheese has melted and it is nice and thick.

Add salt and pepper to taste. Remove from heat and allow to cool.

Whisk the egg in a bowl and keep at hand

Roll the one puff pastry roll out on a big enough cutting board but leave the plastic underneath (The plastic helps to stop the pastry from sagging into the grid).

Add the chicken mixture slowly onto the pastry roll and spread evenly leaving enough room on the sides to close up.

Add the mushrooms on top of the layer of chicken and spread evenly.

Now add the mozzarella and spinach cheese on top and spread evenly.

Spread the creamed spinach evenly over the top off everything.

Now unroll the other pastry roll also keeping the plastic on the outside.

Place over the other pastry roll and ingredients and close it up by pinching all the sides together.

The next part needs to be done quickly to prevent the pie from sagging into the grid which will cause the grid to cut the pastry.

Now take the top part of your grid and place it on the pie.

Keep one hand underneath the cutting board and with the other hold the grid.

Carefully flip it over onto the grid with the plastic between the pie and the grid.

Remove the plastic from the bottom of the pie and lightly smear the egg on with a brush. Hook the bottom part of your grid onto the top part and now carefully flip the grid over.

Now remove the top grid part, remove the plastic and brush with the egg. Replace the top part of the grid and immediately place on the medium to cold coals at height as not the burn the pastry.

Start with the bottom section of the pie first.

Now slowly braai until golden brown on the outside.

To remove from the grid the best way is to turn it so that the bottom part is on top. Remove the grid, place the cutting board on top and flip over.

Cut into eight slices and eat your heart out.


Braai Pie
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