Cheesy Braai Pie

Ingredients:
2 rolls of puff pastry, defrosted
15ml vegetable oil
1 onion, finely diced
1 Italian sweet red pepper, finely chopped
400g chicken fillet, cut into thin strips (as for stir fry)
250g streaky bacon chopped into bits
1 packet Thick White Onion Soup
1 bunch of Swiss chard (or spinach), washed, removed from the thick stems and roughly chopped
50g button mushrooms, sliced (optional... before using please check that there isn't anyone who is allergic to mushrooms)
200g Mozzarella or Cheddar cheese, grated
1 round of Feta cheese (about 50-60g), crumbled
1 egg, lightly whisked

Method:
Heat the oil in a pan and fry the onion and red pepper over a medium heat until they are soft. Add the chicken strips and brown them before adding the bacon. Fry until the bacon is cooked through. Remove from the pan and set aside.

Prepare a cool braai with an elevated grid.

Brush the braai grid with a wire brush to remove any charred deposits, then brush the grid with vegetable oil.

Unroll a roll of pastry onto a pastry board. Place a layer of spinach over the pastry and top with the prepared chicken mixture. Sprinkle the White Onion Soup powder over this. Add a layer of mushrooms, if using. Top everything with grated cheese and finish the layering with spinach. Place the second roll of pastry on top. Seal the edges of the pastry as if making a pie. Lightly brush with egg wash. With a small sharp knife, make a few slits in the top pastry to allow steam to escape.

 Slide the pie onto the braai grid and allow to cook for about 20 minutes, turning the pie over half way through the cooking so that both sides are cooked through.

Cooks Note

If you only have a small braai, this pie could be made in small individual portions by cutting the pastry sheet into 4-8 rectangles, thus making smaller pies that can be put around the outside of the braai to cook while you are doing braaied vegetables or braai roasties.