AuthorJan BouwerA hearty puff pastry parcel packed with smoked chicken, spinach, mushrooms, bacon and a trio of cheeses, then grilled over the fire until golden and bubbling.
Let the pastry thaw, then roll it out on a cutting board.
Fry the onion, chili peppers and bacon together.
Add Ina Paarman’s Rosemary and Olive seasoning and pepper.
Place half of the raw spinach on the pastry.
Cut the chicken breasts into pieces and place them on the spinach.
Add the onion and bacon mixture on top.
Layer the mushrooms on top.
Add the different cheeses on top.
Finish with the other half of the spinach.
Place the second sheet of pastry on top.
Brush with an egg and milk mixture.
Seal the pastry all around like a parcel.
Use a grill grid with raised edges.
Braai on high heat until nicely golden brown (about 15 minutes), turning constantly.
Ingredients
Directions
Let the pastry thaw, then roll it out on a cutting board.
Fry the onion, chili peppers and bacon together.
Add Ina Paarman’s Rosemary and Olive seasoning and pepper.
Place half of the raw spinach on the pastry.
Cut the chicken breasts into pieces and place them on the spinach.
Add the onion and bacon mixture on top.
Layer the mushrooms on top.
Add the different cheeses on top.
Finish with the other half of the spinach.
Place the second sheet of pastry on top.
Brush with an egg and milk mixture.
Seal the pastry all around like a parcel.
Use a grill grid with raised edges.
Braai on high heat until nicely golden brown (about 15 minutes), turning constantly.
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