|250 g||chicken livers|
|1/2 tsp||chilli flakes|
|1/2 tsp||garlic powder|
|1 tsp||garlic — crushed|
|1 tbsp||PnP potjiekos seasoning|
|1 tbsp||Jimmy sauce|
|1/2 tin||tomatoes — chopped|
|salt and freshly ground black pepper|
|400 g||puff pastry|
|1 cup||mozzarella cheese — grated|
|fresh parsley — to garnish|
Heat 1tbsp oil in a large pan on medium heat. Add onion, green pepper and crushed garlic. Cook for 4 minutes or until translucent.
Stir in chicken livers, paprika, garlic power, chilli flakes and potjiekos. Add a little bit of water and cook for 1 minute.
Stir in tomatoes, sugar, Jimmy sauce, salt and pepper. Cook for about 10 minutes or until liquid runs out (don’t cover).
Preheat the oven to 180⁰C.
On a floured surface, roll out the puff pastry and cut into a triangular shape.
Arrange the triangles into a circle around a dipping bowl on the baking tray, with ends of the pastry overlapping around the bowl in the middle and the end of the triangle facing outwards.
Spoon the chicken livers in the middle of the puff pastry around the bowl and add the mozzarella cheese on top.
Fold the tip of each pastry triangle over the filling, into the centre of the pastry. Repeat with all pastry triangles into a full circle. Brush the pastry with the egg wash.
Bake the puff pastry for 30-35 minutes, or until the pie is golden brown. Move the pie onto a plate and garnish with freshly chopped parsley.
Reprinted with permission from Gaisang Mashile. For more recipes, follow on Instagram.