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This pie is cooked over coals and is one of our favourites.  We make several variants with different types of fillings.   Some with meat and some vegetarian.   The leftovers can be enjoyed cold the next day.


  1. Two rolls of puff pastry

  2. Two double handfuls of sliced spinach

  3. Any type of cooked meat, but smoked chicken breasts are nice

  4. 250 g bacon / One large onion / 1 red pepper / 1 yellow pepper

  5. 250 g mushrooms / 100 g Feta cheese / 100 g Cheddar cheese

  6. 100 g Mozzarella cheese / 1 egg / ¼ cup of milk


  • Give the dough time to defrost and roll out on a board.

  • Fry the onion and bacon and let cool slightly.

  • Cut the meat, spinach, cheese and peppers coarsely.

  • Place half the spinach on the dough with the meat on top of that, then the bacon and onions followed by the mushrooms.

  • On each layer sprinkle a little bit of Ina Paarman's Rosemary and Olive mixture and some coarsely ground black pepper.  No salt is needed as most of the ingredients are salty.

  • Now put on the three cheeses, followed by the rest of the spinach.

  • Close the pie with another layer of pastry, but first press the ingredients together with two hands otherwise the pastry may not completely cover it.  Fold in the borders so that they are properly sealed.   Brush the pastry with a mixture of the egg and milk.

  • Use a grill that has enough space (such as is normally used for thick portions of chicken or sandwiches) and grill not too near the coals.  Turn often and the pie should be ready in 20 minutes when it is nice and brown on the outside.  Cut in portions and serve.

For a vegetarian pie, simply leave out the meat.  The pie will still be delicious.  Try your own combinations for the ingredients.

* Afrikaans terminology:

Bakoond – an outside wood-burning oven

Boerewors – a spicy farm sausage

Braai – a BBQ

Potjie – a stew, slow-cooked in an iron pot over an open fire.

Sosaties – meat kebabs, usually with a curry sauce

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