MUSHROOM & BILTONG PIES
MAKES 4-6 PIES / PREPARATION: 30 MINS / COOKING: 40-45 MINS
FILLING
30ml (2T) olive oil
1 onion, chopped
15ml (1T) butter
250-300g brown or mixed mushrooms
handful of fresh
parsley, chopped
60ml (¼c) biltong powder or finely sliced biltong
1-2 garlic cloves, finely grated (optional)
5ml (1t) toasted coriander seeds, coarsely ground, or 2,5ml (½t) ground
coriander
finely grated zest of 1 lemon (optional)
dash of lemon juice
250ml (1c) grated mozzarella
cheese
salt and freshly ground pepper
PIES
1 roll (400g) puff pastry
flour, for rolling out the pastry
1 egg, whisked
5ml (1t) coriander seeds, coarsely ground
Preheat the oven to 180°C. Line a large baking sheet with baking paper and spray with non-stick spray.
1 Filling Heat half the oil in a pan and fry the onion until soft. Add the rest of the oil, as well as the butter. Add the mushrooms and stir-fry until done. Remove from the pan and allow to cool completely.
2 Transfer the mushroom mixture to a large mixing bowl. Add the parsley, biltong powder or biltong, garlic (if using) and coriander and mix well.
3 Add the lemon zest (if using) and lemon juice. Add the mozzarella and season with salt and pepper.
4 Pies Lightly roll out the dough onto a floured surface. Cut the dough widthways into 4-6 strips.
5 Spoon a heap of the filling on the bottom half of each dough strip. Brush the edges of the dough lightly with whisked egg and fold the upper half of each dough strip over the filling.
6 Seal the pies well all around and arrange in a single layer on the prepared baking sheet. Brush the tops with whisked egg and sprinkle the coriander seeds over.
7 Cut a slit in the middle of each pie and bake for 25-30 minutes or until puffed, golden brown and cooked through.