|1 tbsp||vegetable oil|
|2||medium onions — thinly sliced|
|250 g||button mushrooms — sliced|
|2 sprigs||fresh thyme — leaves removed and chopped|
|1 box||Fry's Big Fry Burger|
|salt and black pepper|
|2 sheets||puff pastry|
|2 cup||plant-based cheese|
|1 tbsp||fresh parsley — finely chopped|
Heat a medium pan, add the vegetable oil and sauté the onions over medium heat for 1-2 minutes.
Add the mushrooms and thyme and fry until the mix is nicely browned and softened. Remove from the heat.
Cook the Big Fry Burgers on the braai and chop into smaller bits.
Combine with the onion and mushroom mix. Season to taste.
Roll out the puff pastry in the shape of a rectangle directly onto a greased braai grid.
Top with the onion, mushroom and burger mix in an even layer, maintaining a 2cm border around the edge of the pastry sheet.
Top with a layer of cheese and finally the second sheet of pastry.
Seal along the border and press gently with a fork to create a textured edge.
Brush with oil, close the braai grid and cook over medium coals for 15-20 minutes, until well browned and the pastry is cooked, turning often to avoid the pastry from scorching.
Once cooked, remove from the grid, sprinkle with chopped parsley and slice into individual portions.