Tuesday, 30 April 2013


This pie that can be on the coals, we (everyone's) favourite and we have to try many variations with different fillings. Some with meat and some completely vegetarian.

Try your own variation.
The pie can be cold again the next day and then eat just so nice.

  • Two rolls of puff pastry (just buy finished at the supermarket)
  • Two dual handfuls of chopped spinach
  • Any type of cooked meat, but smoked hoederborsies nice
  • 250 gm bacon 1 large onion 1 red pepper 1 yellow pepper
  • 250 gm mushrooms
  • 100 gm FETTA cheese
  • 100 gm cheddar cheese
  • 100 gm Mozzarella cheese
  • 1 chicken egg ¼ cup milk

Thaw the dough and roll out on a snyplank advance.
Fry the onion and bacon and let cool slightly.
Carve the meat, spinach, cheese and peppers coarsely.
Place first half of the raw spinach dough, pack the meat, then the bacon and onions, followed by the mushrooms.
Now and then sprinkle a bit of Ina Paarman's Rosemary and Olive spices and black pepper - no salt.
The ingredients are salty enough.
Now follow the three cheeses and finally everything is rounded off with the other half of the spinach.
Put the top layer of dough and fold the edges tightly.
This is quite a high pile of ingredients, but flatten it but a little advance and then put the dough.
Brush the dough with a mixture of egg and milk
Use a sandwich board with edges and cook the pie too low on the coals.
Constantly turn over and cook for about 20 minutes until the pastry is nicely browned.
Cut into portions and enjoy it.

For a vegetarian meat pie just be left alone.
It's still delicious.
Make your own combinations.

Vicious Fry spawning is ready after 20 minutes