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December 9, 2012

Cheesy BBQ Pie

This could be a meal by itself, not only as a side to a BBQ.

I made this using a BBQ grid, hence the sliced look in the photo.  This is a huge dish and if making as a side dish, it should yield about 10 - 12 servings.  If you want it as a main dish with salads or vegetables on the side, you can count on 6 - 8 large slices. 

***If the weather is no good for a BBQ - bake the pie in the oven on a greased baking sheet at 200 deg C (400 deg F) for 25 - 30 minutes. ***

Left: Just off the BBQ - still in the grid
Right: After the grid has been removed and ready to be sliced

Cheesy BBQ Pie

2 Rolls Frozen Puff Pastry, defrosted
1 TB Oil
1 Onion, thinly sliced
1 Red Bell Pepper, finely chopped
350g Chicken Fillet, cut into strips
250g Bacon Bits
1/2 packet Thick White Onion Soup powder
4 Handfuls Spinach, cleaned, deveined and chopped roughly
250g Mushrooms, sliced
1 1/2 cups Mozzarella Cheese, grated
1/2 cup Feta Cheese, crumbled
1 Egg, beaten

*** Spray the BBQ Grid with Spray 'N Cook before using !

1.) Saute the Onion and Red Bell Pepper in the Oil until soft - add the Chicken and stir-fry until done - remove from pan and keep aside.
2.) Add the Bacon to the same pan and cook until done - return the Chicken mixture to the Bacon in the pan and stir to mix - remove from heat and let cool 10 - 15 minutes.
3.) Meanwhile, roll out one of the Puff Pastries and place it on the BBQ grid  - place half of the Spinach on the pastry followed by the Chicken/Bacon mixture - sprinkle the Soup powder over the meat.
4.) Arrange a single layer of Mushrooms on top of the Soup powder - followed by both the Mozzarella- and Feta Cheeses - finish with a final layer of the remaining Spinach.
5.) Roll out the second Puff Pastry and place on top - using your fingers, pinch the bottom and top Pastries closed - lightly brush with the beaten Egg {bottom and top} - make 2 - 3 small incisions to allow steam to escape.
6.) Place high on a very cool BBQ - cook 20 minutes until puffed and golden brown - turn the pie over often.

Slice and serve using an egg-lifter to transfer!


Linking up with these cool parties:

1 comment:

  1. I cannot wait to try this! I never would have thought to cook something like this! Love the grate idea and you know I love the ingredients :)


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