INGREDIENTS:
- 2 rolls of puff pastry
- 1 pack spinach
- Cooked chicken breasts (Smoked chicken breasts can also be used)
- 1 pack diced bacon
- 1 onion
- 1 red pepper
- 1 yellow pepper
- 1 pack mushrooms
- Feta cheese
- Cheddar cheese
- Chakalaka (the one with sweetcorn)
- Ina Paarman’s Rosemary and Olive seasoning
- Pepper
METHOD
- Thaw the puff pastry and roll it out on a cutting board. (Not too thin, or it will struggle to contain the filling)
- Braai the onion, pepper, bacon, and mushrooms together.
- Add Ina Paarman’s Rosemary and Olive seasoning and pepper to taste.
- Place half of the raw spinach on the rolled-out pastry.
- Cut the chicken breasts into pieces and place them on the spinach.
- Spoon the cooled onion, bacon, and mushroom mixture over the chicken.
- Add a layer of Chakalaka (the one with sweetcorn).
- Sprinkle generously with cheese.
- Finish with the remaining half of the spinach.
- Place another layer of rolled-out pastry on top. Brush with an egg/milk mixture.
- Seal the edges, creating a parcel. Use a fork to press the edges together.
- Use a grill with a lid, preferably sprayed with non-stick spray. Build your layers directly on the grill grates.
- Braai over high heat for 15 minutes, turning frequently.
- Continue to braai until the pastry is a beautiful golden brown.
For Smaller Pastries (more manageable):
- Repeat the process for the smaller pastries.
- Let each person create their own filling and seal their individual parcels.
Braai Paai is not just a meal; it’s a campfire culinary adventure. So, gather around the flames, let the aromas tantalize your taste buds, and revel in the joy of creating a Braai Paai masterpiece. Enjoy!