Ingredients:
2 packets West Peak Meats Beechwood smoked ham
1 punnet Baby marrows
4 Eggs
1 Roll Puff Pastry
2 Spring onions
1 Wheel of Feta
Salt & Pepper
Method:
Grease an oven proof pie dish with olive oil or butter.
Roll out the puff pastry and line the inside of the pie dish. Make sure to let the side come up about 1cm above the rim.
Whisk the eggs and brush the inside of the pastry. Set the rest aside.
Wash and thinly slice the baby marrows into thin strips.Cut the West Peak Meats Beechwood smoked ham into 2cm strips as well.Alternate lining the pie dish from the outside in, alternating between a layer of baby marrow and a layer of ham.
Do this until you reach the centre.
Season the whisked eggs with salt and pepper and pour over the bayby marrow and ham layers.
Top with chopped spring onions and crumbled feta.
Bake for 40-45 min in a pre-heated Weber (Indirect heat) or oven.
Remove and let cool for 20 min.
Serve with a side salad and enjoy!
RECIPE BY: Braai Witness News – https://web.facebook.com/braaiwitnessnews