Paprika salmon and sweet potato braai pie

South African 20 Mins Prep · 45 Mins Cook

1. Heat the braai to medium heat or the oven to 180°C, gas mark 4.
2. Peel the sweet potatoes and chop them into wedges. Toss with the olive oil, 1 tsp smoked paprika and salt. Place in a foil tray or roasting dish and pour in the stock. Place the foil tray onto the coals and cover with foil or the lid of the braai. After 20 minutes, the potatoes should be fluffy and the stock should have evaporated.
3. Allow to cool slightly before using a fork to lightly mash into smaller pieces, keeping some chunks for texture.
4. Zest the lemon and finely chop the dill. Flake the salmon, removing the skin. Combine the lemon zest, dill, salmon flakes, paprika, salt and pepper.
5. Roll out one sheet of pastry. Grease the griddle with cooking spray before placing the pastry over it. Spread the cream cheese over it, leaving a 2cm border around the edge. Spoon the potato mixture on top of the cream cheese, followed by the seasoned salmon. Place the other layer of pastry over the top and seal the edges by pressing down with a fork. Beat the egg and brush over the top of the pastry. Close the top of the grill down to enclose the pie. Place onto the braai and brush the other side with the egg.
6. Ensure the coals are cool enough to slow-cook the pastry without burning it. Cook the pie for approx. 20–30 minutes, turning often, until golden and crisp. If the pastry is still not fully cooked through, finish it off in the oven at 200°C, gas mark 6 for approx. 10 minutes.
7. Slice while warm and serve immediately.

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