Ingredients
- Pastry
- 125G Flour (260 Ml)
- 125G Cream Cheese Or Cottage Cheese
- 125G Butter (135 Ml)
- 1Ml Salt
- Filling
- 20G Flour (37,5 Ml)
- 50G Mushrooms Chopped (150 Ml)
- 20G Butter (25 Ml)
- 3 Ml Lemon Juice
- 250Ml Milk
- 10G Onion, Chopped (10 Ml)
- 50G Finely Grated Biltong (200Ml)
- 5 Ml Parsley, Chopped
- 10G Butter (12,5Ml)
- 2 Eggs
Nutrition
Instructions
- Pastry
- Prepare An Indirect Fire On Your Charcoal Braai Or Set Up A Gas Grill For Indirect Cooking
- Sift The Flour And Salt Together. Rub The Butter Into The Flour Mixture, Using Your Fingertips.
- Mix The Cream Cheese In With A Knife. Place The Dough In The Refrigerator To Cool. Roll The Dough Out To About 3Mm Thickness.
- Place The Pastry In A Weber Griddle Pan.
- Bake The Pastry Shell For 15 Minutes At Approx 220°C.
- Filling
- In A Pot Melt The 20G Butter And Then Add The Flour, Stir Over A Low Heat For One Minute (Ensure It Does Not Burn).
- Add The Milk Gradually And Keep Stirring Until The Sauce Boils. Boil It For 3 Minutes.
- Chop The Mushrooms And Sprinkle With Lemon Juice. Sauté The Mushrooms And Chopped Onion In The 10G Butter Until Brown.
- Add To The White Sauce.
- Separate The Eggs, Beat The Egg Yolks And Add To The White Sauce. Beat The Egg Whites Until Stiff And Fold Into Mixture.
- Spoon Into Partially Baked Pastry Shell, And Bake For A Further 10 Minutes.
- Preparation Time: 25 Minutes
- Braai Time: 10 Minutes
- Total Time: 35 Minutes
- Serves: 6
- Skill Level: Medium/Difficult
- Cooking Method: Indirect Heat
- Braai Temperature: 220°C
- Equipment: Gourmet BBQ System Cast-Iron Griddle Pan, Grill Mitt
What Do You Need? Recommened Tools
Gourmet BBQ System Cast-Iron Griddle Pan
R869.00
Grill Mitt
R299.00
