Pâté en Croûte Braai Pie
RECIPE BY: Richard aka LaReeRee
Ingredients:
500g pork sausages
500g boerewors
500 g beef mince
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground allspice
1 sheet puff pastry
1 egg, beaten (for egg wash)
Method:
- Preheat your oven to 180°C (350°F).
- In a skilletcroûte braai pie with South African flavors the chopped onion and garlic, and sauté until softened.
- Remove the casings from the sausages and boerewors, and crumble them into the skillet with the onions and garlic. Cook until browned, breaking up any large chunks with a spoon.
- Add the chicken livers to the skillet and cook until they are browned on the outside but still slightly pink on the inside.
- Season the mixture with salt, pepper, ground coriander, ground cumin, paprika, and ground allspice. Stir well to combine all the flavors. Adjust seasoning to taste.
- Roll out the puff pastry on a lightly floured surface to fit your pie dish. Line the bottom and sides of the dish with the pastry, leaving excess hanging over the edges.
- Spoon the sausage and chicken liver mixture into the pastry-lined dish, spreading it out evenly.
- Place the boerewors on top of the mixture, pressing them lightly into the filling.
- Fold the excess pastry over the top of the filling, sealing the edges well. Trim off any excess pastry.
- Brush the top of the pie with beaten egg to give it a golden shine.
- Make a few small slits in the top of the pastry to allow steam to escape during baking.
- Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
- This pâté en croûte braai pie with South African flavors is perfect for a hearty meal or as a delicious snack for any occasion