Aussie snag and cheese puff pastry braai pie
A South African braai pie meets the Australian sausage sizzle in this puff pastry version. Cooked snags, barbecue sauce and cheese sit between layers of pastry, ready to slice and share straight from the board.
The sausages cook first, then are split lengthways so they lie flat in the filling. Seal the pastry around the sausage, sauce and cheese, brush both sides with egg wash and cook the pie in a grill basket on the Compact Braai. Turn it regularly for an evenly cooked crust and melted cheese inside.
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Ingredients
Directions
Once the coals are ready, arrange the sausages in the grill basket and cook them on the Compact Braai, turning regularly. Check the centre of the thickest sausage with a clean food thermometer: it should reach 75°C before you use it in the pie. Browning alone does not confirm it is cooked through.
Transfer the cooked sausages to a clean board and split each one lengthways.
Let the empty basket cool before applying cooking oil spray, away from the heat or flames. Lay two puff pastry sheets side by side in the basket to form two bases, leaving enough pastry around the filling to seal the edges. Keep pastry chilled until assembly.
Spread barbecue sauce over the bases. Arrange the cooked sausage halves in an even layer. Cover each base with six cheese slices, then add more barbecue sauce.
Cover each filled base with a sheet of puff pastry. Fold the edges underneath and crimp all the way around each parcel with a fork to seal.
Beat the two eggs and brush the exposed pastry with egg wash. Secure the parcels in the basket, turn it over, carefully open the other side and brush that pastry too. Close and secure the basket again.
Put the basket on the Compact Braai over steady coals and turn regularly. Adjust the heat if the surface darkens before the pastry is cooked. Continue until the pastry is cooked through on both sides and at the sealed edges, with the cheese melted and the filling piping hot.
Transfer the pie to a clean board. Let the filling cool enough to eat, then cut into portions. Serve with extra barbecue sauce if you like.
Tips for the best snag and cheese braai pie
- Cook the sausages through first. Check them with a thermometer before assembling the pie. The pastry stage is not a substitute for fully cooking raw sausages.
- Split the sausages lengthways. The halves sit in an even layer and help the pastry close neatly.
- Keep the seal clear. Leave pastry around the filling so you can fold and crimp the edges securely.
- Egg wash both sides. Secure the pie before turning the basket, then brush the second side before the final closure.
- Cook the pastry through. Keep turning and ease the heat if it colours too quickly. Check the thicker sealed edges. The sausage temperature check is food safety guidance; see the Healthdirect food safety guide.
Frequently asked questions
Do the sausages go into the pie raw?
No. Cook the sausages fully first, then split them lengthways before layering them onto the pastry.
Do I egg wash both sides?
Yes. Brush the first side, secure and turn the basket, then brush the other side before cooking the pie.
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What we used
- Compact Braai$649 Incl GST
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