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Roasted Veg Braai Pie
Roast Veg Braai Pie

Ingredients

350 g McCain Mediterranean Roast Vegetables

15 ml oil

Salt and freshly ground black pepper, to taste

2 rolls shop bought puff pastry, defrosted in the refrigerator

200 ml (100 g) Diced Onion

80 ml chutney

250 ml (100 g) Cheddar cheese, grated, divided into 2

1 egg, beaten for egg wash

Servings

4 - 6

Directions

  1. Start your Braai and allow the coals to reach a medium heat. Preheat oven 180°
  2. Place the McCain Roast Vegetables in a roasting dish, drizzle with oil then season with salt and freshly ground black pepper, for 15 minutes.
  3. Grease a double-sided grid or a baking tray if cooking in the oven with non-stick cooking spray, unroll 1 sheet of pastry over the grid or tray, top with half the grated cheese followed by the roasted Mediterranean vegetables leaving a 1 cm border around the pie.
  4. Spread the diced onion over the vegetables, top this with dollops of chutney and the grated cheese.
  5. Using a pastry brush; brush the sides of the pie with beaten egg to ensure it will seal.
  6. Roll the second puff pastry roll over the filling; crimp the sides together with your fingers to seal the edge.
  7. Brush the entire pie with egg wash before closing the grill or placing in preheated oven.
  8. Cook over medium coals turning very often until golden brown (25-30 minutes) or 25-30 minutes in the oven
  9. Once the pie is cooked, remove from the grill or oven carefully.

Variations, Hints and Tips

  1. Do not defrost the pastry in the microwave as the pastry becomes soggy.
  2. Spread the toppings evenly; pressing them down slightly to ensure the grill closes correctly.
  3. Spread 100 g biltong powder over the cheese.
  4. Serve with braaied Boerewors.