Choco­late braai pie

YOU Best Recipes: Braai - - Contents -

2 rolls (400 g each) puff pas­try

150 g mini marsh­mal­lows

135 g Aero choco­late bar, cut into squares 100 g hazel­nuts, coarsely chopped

1 egg, whisked

TO SERVE

250 ml (1 c) fresh or frozen rasp­ber­ries 250 ml (1 c) cream, whisked

Grease a clean fold­ing grid with non­stick spray.

1 Un­roll one roll of pas­try and place care­fully on the cold braai grid. Top evenly with the marsh­mal­lows, choco­late and nuts.

2 Un­roll the sec­ond sheet of pas­try and put on top of the fill­ing. Use a fork to seal the edges.

3 Brush the pas­try with the whisked egg. Close the grid and braai over mod­er­ate coals for 20-30 min­utes or un­til golden brown and done on both sides.

4 To serve Cut the pie into squares and serve with rasp­ber­ries and cream.

GILLIAN AND LENTINO (AS SEEN ON KOM ONS BRAAI EPISODE 13 ON VIA)

SERVES 6 Prepa­ra­tion 10min Braaiing 20-30 min

4 Re­place the marsh­mal­lows and choco­late with blue cheese and pre­served green figsand­serve­witha driz­zle of the fig

syrup.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.