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Thursday, May 19, 2016

Mushroom and Steak Braai Pie

For the last few months I've been working with the marvellous people at MushroomSA to come up with delicious recipes that revolve around a concept called 'Blendability', basically blending chopped mushrooms with meat to up the nutrition and taste and decrease the calories. It's a cool concept that works to lessen cost, calorie intake and your carbon footprint whilst upping the vitamin and mineral content of your food. 

Mushrooms are a fantastic super food and have an amazing ability to make food taste better; they deepen and enrich the flavour, and I am most certainly a fan.

Mushroom and Steak Braai Pie

Ingredients: (serves 6)
400g Brown Mushrooms (sliced)
30g Butter
Salt and Pepper
Small bunch fresh Parsley (chopped)
400g Cooked Steak (sliced)
100ml Onion Marmalade
2 rolls Puff Pastry
Melted Butter

A Braai Pie is something you want to cook after you have braaid your meats and once your coals have cooled slightly – think of it as something similar to a large Braai Broodjie, just far more delicious.

Fry the mushrooms with the butter, parsley and a pinch of salt and pepper until all the liquid they give off has fully evaporated from the pan. Set aside to cool.
Take a Braai grid and unroll one sheet of puff pastry directly onto it.
Leaving a 2cm border around the edges of the pastry, spread over the onion marmalade.
Top with the steak, mushrooms, a pinch of salt and pepper and finish with the second sheet of puff pastry.
Pinch and fold over all of the edges to seal the braai pie.
Brush with melted butter, close the grid and place onto the braai.

Turn it every 3 minutes for approximately 15-20 minutes or until the pie is browned and the pastry is cooked through.

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