With the sun shining and the World Cup just a week away what could be better than a South African-style braai. Let alone one that involves a pie . . .
This recipe comes from a bumper barbecue book called Cape Wine Braai Masters, published by Wines of South Africa and comes from Niel Groenewald, the winemaker at Bellingham. He says "This is a recipe to experiment with – amounts are not exact and you can add more or less of any ingredient, or improvise with whatever you have available for the filling." (My comments in italics)
2 x 500g packs ready-to-bake puff pastry (ready rolled would be even easier)
1 onion, chopped
250g bacon, diced
1 yellow pepper, deseeded & sliced
10 sweet piquant peppers, sliced (like Peppadew ones I would guess)
1 bunch of spinach, coarsely chopped
3 smoked chicken breasts, sliced
250g button mushrooms, sliced
1/2 cup crumbled feta cheese
1/2 cup grated cheddar cheese
1 cup grated mozzarella cheese
Freshly ground salt and black pepper
Roll the dough out into two equal pieces. Fry the onion, bacon and peppers in olive oil. Add seasoning. Layer the ingredients in the following order on the one sheet of dough: Half of the raw spinach; smoked chicken; onion, bacon and peppers; mushrooms; scatter the three cheeses; add the rest of the spinach. Cover with the second sheet of dough. Make a parcel of the layered, filled sheets of dough. Brush with olive oil on both sides. Place on a hinged braai grid and close gently – do not latch it, though, or else the pie will get pinched – and cook over the coals for about 15 minutes, turning regularly, until golden brown.
Niel recommends bush vine Chenin Blanc with this pie, specifically the Bernard Series Old Vine Chenin Blanc "made in a rich and ripe style from fruit sourced from three mature, low-yielding vineyard blocks, with well-integrated wood and a crisp acidity that cuts through the fattiness of the cheese."