THREE STREAMS COLD SMOKED TROUT, SPINACH AND CREAM CHEESE BRAAI PIE

Back in the summer of 2014, one of our favourite South African’s, Suzelle DIY, ‘gave birth’ to a new version of the much loved South African favourite, braai-brootjie, the BRAAI PIE.

This year, following in the footsteps of Suzelle, we have asked Chef Nina Timm, to create a protein alternative braai pie recipe using our Cold Smoked Trout Ribbons just for you.

”This braai pie is ideal to serve as a starter before the braai. You do however need a patient man/woman behind the braai. It requires gentle heat.’– Chef Nina Timm www.my-easy-cooking.com

Serves 6-8 as light snack

Ingredients

  • 2 rolls puff pastry
  • 250 g cream cheese
  • 1 cup baby spinach leaves
  • 12 processed cheese slices
  • 1t chili flakes – optional

Method

  1. Make a fire as you would for the braai – keep a separate space on the braai for the Braai Pie or do it somewhere separate, it only needs a few very mild coals.
  2. Spray the grid with Spray and Cook.
  3. Roll one puff pastry out on a piece of baking paper.
  4. Spread the cream cheese all over the pastry. Top with the trout and then the spinach leaves(Raw).
  5. Lastly place the processed cheese slices over the top and finally roll out the second puff pastry roll on top of the filling.
  6. Carefully transfer the pie to the grid and close the grid.
  7. Bake for about 30-35 minutes on slow, mild coals.

Cut in small blocks and serve with drinks.