HIBACHI BROODJIES 2-WAYS

Braaibroodjies with a difference! Make it a 2-course meal with savoury and sweet fillings.

MAKES 8 EACH 

PORK, APPLE AND PICKLED ONION ROOSTERKOEK

Divide about 1kg store-bought bread dough into 6-8 portions. Stretch each portion into a rough disc using your fingers. Spread each disc with 1-2 tsp Dijon or wholegrain mustard, layer with ¼-½ piece cooked pork rasher, 1-2 slices apple and a few pickled red onions. Fold in the sides and pinch all around to enclose filling.  Place roosterkoek over medium coals (or a hibachi) and cook for 8-12 minutes, brushing with melted butter and turning regularly. Serve hot drizzled with a honey mustard sauce and chopped parsley.

CHOC-BANOFFEE PUFF BROODJIES

Defrost 2 rolls (400g each) puff pastry. Divide each pastry sheet into 4 long strips (be sure to cut it down the width of each sheet). Spread one side of each strip with a dollop of chocolate hazelnut spread, add half a banana and dollop with about 1-2 tsp caramel. Fold over the uncovered half of the pastry strip to cover, and pinch closed the edges using your fingers. Cook over medium coals (or a hibachi) for 12-15 minutes. Turn every puff broodjies every 1-2 minutes, brushing the top with butter after each turn. Remove from grill and serve hot with vanilla ice cream or Chantilly cream (sweetened whipped cream) on the side.