Cheese and sun dried tomato pies

braaipie_350
Serves 4

Ingredients:

  • 1 roll bought puff pastry
  • 200g mature cheddar cheese
  • 100g sun dried tomatoes in oil
  • 1 sprig of thyme
  • 1 egg
  • Freshly ground black pepper
  • Salt
  • Butter

 

Directions:

  1. Light a cobblestone and wait a few minutes until it has turned grey. Or, if you don’t have a cobblestone on hand, ready your briquettes in the Cobb.
  2. Place the fenced roast rack above the grill grid and let it heat up for at least 5 minutes.
  3. Grate the cheese and chop the sun dried tomatoes after draining them from their oil. Mix together and season nicely, adding the leaves from the thyme.
  4. Roll out the pastry and cut 20cm x 10 cm rectangles.
  5. Place cheese mixture on one half of the pastry, making sure to leave a 1cm space at the edge.
  6. Crack the egg and beat with a fork.
  7. Brush some egg wash around the edges of the pie.
  8. Close the pie with the remaining half of the pastry and close the edges with a fork, pressing down and sealing the pie.
  9. Brush the pies with some more egg wash.
  10. Place the pies on some foil (for easy manageability) and close the lid.
  11. Leave them to cook for 20 plus minutes until the pastry is golden and the underside is cooked. Do not lift the dome too often.
  12. Eat as a side dish or a delicious finger-licking snack.