Sweet and Sour Chicken and Mushroom Braai Pie

NF
Nut Free
GF
Gluten Free
SF
Soy Free
Prep
60 Min
Serves
10

Pie and Crust

Ingredients

  • 4 tbsps olive oil (2 for frying chicken, 1 for vegetables, 1 for brushing)
  • 1 package your favorite mock chicken-style strips, cut into cubes
  • 1 tsp sea salt
  • 1 tsp lemon pepper
  • 1/2 red onion, chopped
  • 1/2 tsp garlic, minced
  • 1/2 green pepper, finely chopped
  • 1 package mushrooms, sliced finely
  • 1 tbsp chopped cilantro/coriander
  • 1/2 can crushed pineapple, drained (1 lb)
  • 1/2 cup your favorite sweet&sour sauce
  • 2 packages puff pastry (roughly 2 lbs)

Directions

  1. Place a large saucepan on a braai grid (aluminum grill basket) over hot flames (or electric/gas range on high)
  2. Add the olive oil and heat up. When hot, add the chicken-style cubes, salt and lemon pepper and fry over the flames until crispy. Transfer the cubes from the pan to a mixing bowl and set aside. 
  3. Heat another tablespoon of olive oil in the saucepan. Add the onions and fry until translucent. Add garlic, green pepper, mushrooms and chopped coriander. Place over coals and fry. Add a pinch of salt. 
  4. Remove from heat. Add the crush pineapple, chicken-style cubes and sweet and sour sauce the saucepan. Mix the ingredients and return to the heat in order for the flavours to marry (about 5 minutes). 
  5. Roll one of the puff pastries open onto a serving tray.
  6. Brush the surface of the pastry lightly with olive oil. 
  7. Place the serving tray onto the grid/basket. Close the grid/grill basket and flip it over in order for the based surface to stick to the basket. 
  8. Open the flipped grid/basket and scoop the filling onto the pastry, spreading it evenly. Leave 1cm of space on all four sides of the pastry.
  9. Place the second piece of pastry onto the serving tray and brush with olive oil. Make sure it is the same size as the first piece of pastry, if not, roll the pastry out slightly. Place the second sheet of pastry on top of the filling, with the oil-based side facing upwards. Press the sides of the two pastry sheets together to seal the braai pie. 
  10. Close the grid/basket and heat the pie over very low heat until golden and crispy on each side.
  11. Remove from the coals. To remove the pie from the grid/basket, carefully place the serving tray inside the grid/basket and flip over so the pie ends up on the tray.
  12. Cut in half, lengthwise and then into ten blocks (5 on each side). 
This recipe is courtesy of Leozette Roode