Ingredients
500 g (2 rolls) ready-made puff pastry
1 egg, lightly whisked with a fork
1 cup (250 ml) grated cheddar cheese
400 g cooked boerewors
1 x 410 g can Rhodes Braai Relish
¼ cup (45 ml) flat-leaf parsley, chopped
¼ tsp SIDS CRAZY SALT
Directions
Unroll one roll (250 g) of the puff pastry and place it directly on to a clean braai grid.
Brush the pastry with a little of the egg.
Leaving a 2cm border around the edges of the pastry, sprinkle the cheese over the pastry.
Add the boerewors in a coil or chopped and evenly spread.
Spoon the Rhodes Braai Relish over the boerewors.
Sprinkle the chopped parsley and SIDS CRAZY SALT over the top.
Unroll the second roll of puff pastry over the top of the pie.
Fold the edges of the bottom layer of pastry over that of the top layer and press gently with a fork to seal the edges of the pie.
Brush the top of the pastry with the remaining egg.
Close the grid and braai the pie over medium coals, turning the grid regularly, for 15 minutes until the pastry is crispy and cooked through.
Slice with a sharp knife and serve hot.
