Trust South Africans to come up with something as yummy to eat and as fun to make as a Braai Pie, and if you haven’t had one before, you’re missing out! 

If you’re thinking of giving it a try or need some recipe ideas for your next camping trip, we’ve sourced 5 kwaai braai pie ideas you need to try…

BraaiBoy’s Original Braai Pie Recipe

Recipe by BraaiBoy

Image via BraaiBoy


2 rolls Puff Pastry
1 bunch Spinach – not chopped or baby spinach
1 chicken breast
125 g bacon – bits
1 small onion
1/2 red and/or yellow pepper – diced
1 punnet mushrooms
Cheddar Cheese – (and Mozarella) to taste


  1. Defrost the dough and roll the first one out onto the grid.
    Tip: do not defrost for too long in the microwave, or else the dough goes soggy… your best bet is to let the dough defrost slowly on its own.
    Tip: use some Olive Oil or Spray & Cook on the grid before laying out the dough.
  2. Fry onion, bacon and peppers together, and if you’re using chicken in your recipe, fry (or braai) the chicken.
  3. Place half of the raw spinach on the dough.
    Tip: Make sure to dry the spinach off properly before placing it on the dough. The less water/moisture you have before you start, the better.
  4. (Optional) I’m a HUGE fan of cheese, so I add a layer of cheese here as well, but most times you only need to top it off with cheese at the end.
  5. Cut chicken into pieces and place on spinach. Add onion, pepper and bacon mixture. Slice and add the mushrooms.
    Tip: you could opt for pre-frying the mushrooms.
  6. Add a final layer of Cheese(s).
  7. Finish off with the rest of the spinach.
    Tip: The Spinach should cover the dough nicely, it helps to prevent too many juices from seeping through and getting the dough wet.
  8. Place the second roll of dough on top. Seal the dough (as if you are making pies).
    Tip: Eggwash the dough for that extra golden brown effect.
  9. Place it high up on the fire and turn it constantly until golden brown… This is not a steak: rather turn too much than too little

Jan Braai’s Braai Pie with Pilchards

Recipe by Jan Braai

Image via Jan Braai


1 packet of puff pastry (defrosted, there are 2 layers inside)
1 cup cheddar cheese, grated
1 tin pilchards, in chilli sauce
1 red onion, sliced
1/2 cup olives, pitted
2 rounds of feta cheese, crumbled
fresh oregano


  1. Place your braai grid on a flat surface and place one layer of puff pastry very gently on your grid.
  2. Start with a layer of cheese on top of the puff pastry. Then place pieces of pilchards on top of the cheese, Use your braai tongs to break it up into smaller pieces and distribute it all over the puff pastry.
  3. Top the pilchards with sliced red onion and olives.
  4. Crumble the feta cheese over everything and season with salt, pepper, and fresh oregano.
  5. Place the other layer of puff pastry on top, and use your fingers to close the edges gently of the braai pie. Close the braai grid very gently.
  6. Braai the braai pie over a very gentle heat and treat it the same as a braaibroodjie, turning often. The puff pastry will slowly turn brown, toasted, and crispy.
  7. Remove from the fire and place on a chopping board and cut into smaller pieces.

Lancewood’s Cheesy Biltong Braai Pie

Recipe by Lancewood

Image via Lancewood


2 sheets of puff pastry
100 g Lancewood Balsamic & Onion DIP&TOP™
1 tomato(es) , sliced
50 g biltong, sliced
7 peppadews, finely chopped
100 g Lancewood Mozzarella, grated
fresh basil  for serving


  1. Place the first sheet of puff pastry onto a braai grid.
  2. Spread the dip over evenly and top with tomato, biltong and peppadews.
  3. Sprinkle the cheese over and top with the second sheet of puff pastry.
  4. Lightly press the outsides of the puff pastry together to ensure that the toppings don’t fall out when turning it on the braai.
  5. Close the braai grid and braai for 20 – 30 minutes turning frequently until cooked through and golden brown.
  6. Slice into pieces and sprinkle with fresh basil.

PnP’s Pizza Braai Pie

Recipe by Pick n Pay Fresh Living

Image by Pick n Pay Fresh Living


¼ cup (60ml) PnP passata sauce
½ sachet (25g) tomato paste
1 clove garlic, grated
handful parsley, chopped + extra for serving
2 PnP convenience pizza bases
¾ cup (100g) each grated Emmenthal cheese (or mozzarella) and mature cheddar
1 small red onion, sliced
handful of cherry tomatoes, halved
1 red pepper, sliced
salt and milled pepper


  1. Combine passata, tomato paste, garlic and parsley.
  2. Spread onto 1 pizza base.
  3. Top with cheese, onion, tomato and red pepper. Season well.
  4. Place another pizza base upside down over the fillings to enclose.
  5. Brush edges of pizza with a little water and seal with a fork.
  6. Place in a folding braai grid and grill over medium coals for 10-15 minutes or until cheese melts, turning regularly. (Alternatively, place on a baking tray and cook in a 200°C preheated oven.)
  7. Top with extra chopped parsley, slice and serve immediately.

Caramelised pear, marshmallow and chocolate braai pie

Recipe by Woolworths Taste

Image via: Woolworths, Taste.


3 – 4 pears
2 T honey
70 g Muscovado or Demerara sugar
30 g butter
1 lemon, zested and juiced
1 t vanilla paste
1 free-range egg, beaten
1 T milk
2 x 250 g sheets Woolworths all-butter puff pastry, thawed
4 Woolworths coconut marshmallows
40 g Woolworths organic dark chocolate
sesame seeds, for sprinkling
vanilla and chocolate ice cream, for serving
Woolworths chocolate dessert sauce, for serving


1. Slice the pears into small evenly sized cubes. Keep in lemon water to prevent them from discolouring while slicing.
2. Fry the pears in the honey, sugar, butter, lemon zest and juice and vanilla paste until softened and caramelised, about 15–20 minutes. If the mixture releases a lot of water while cooking, drain some liquid to encourage caramelisation. Cool slightly in the fridge.
3. Cut each sheet of pastry in half to make rectangles. Spoon the pears onto one half of each rectangle. Top each one with a coconut marshmallow, some chocolate and some sesame seeds. Fold over the pastry, pinching the edges closed. Beat the egg and milk and brush onto the pies. Sprinkle generously with sesame seeds.
4. Chill for 15 minutes, then carefully place on a braai grid and bake over cool coals, turning often, until evenly puffed up and golden, about 15–20 minutes. Serve warm with the ice cream and chocolate sauce.