TINY BRAAI PIES

Nib­bles in a jiffy

Go! Camp & Drive - - Camp Food -

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.

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