TINY BRAAI PIES

Nibbles in a jiffy

Use any filling inside these dough half moons – just make sure that cheese is one of the ingredients.

Ingredients

(enough for 8)

For the dough

3–4 cups bread flour

1½ cups lukewarm water

10 g yeast

2 tablespoons olive oil

1 tablespoon sugar

2 teaspoons kosher salt

For the filling

1 cup goat’s cheese

2 cups grated mozzarella

125 g salami slices

10 peppadews

10 sun-dried tomatoes

2 bunches rocket

Here’s how

1 Mix the flour, water, yeast, olive oil, sugar and salt together and knead for about 10 minutes. Cover and leave to prove until double the size.

2 Divide the dough into 8 balls and leave to rest for 15 minutes.

3 Roll each ball out into a circle. Divide the mixture ingredients (except the rocket leaves) between the dough circles and sprinkle it on the one half. Fold the other half on top.

4 Put a large cast-iron pan or a flat cast-iron braai skottel over medium coals and put the pies on top. Put the lid on the kettle braai and turn over the pies after 8 minutes. Bake for another 5–10 minutes until golden brown and cooked through.

5 Cut open the sides, put the rocket leaves inside and serve warm.

go! Drive & Camp says Serve the pies with sweet chilli sauce.