• 125g Flour (260 ml)
  • 125g cream cheese or cottage cheese
  • 125g Butter (135 ml)
  • 1ml salt


  • 20g Flour (37,5 ml)
  • 50g Mushrooms chopped (150 ml)
  • 20g Butter (25 ml)
  • 3 ml lemon juice
  • 250ml milk
  • 10g onion, chopped (10 ml)
  • 50g finely grated biltong (200ml)
  • 5 ml parsley, chopped
  • 10g Butter (12,5ml)
  • 2 eggs



  • Prepare an indirect fire on your charcoal braai or set up a gas grill for indirect cooking
  • Sift the flour and salt together. Rub the butter into the flour mixture, using your fingertips.
  • Mix the cream cheese in with a knife. Place the dough in the refrigerator to cool. Roll the dough out to about 3mm thickness.
  • Place the pastry in a Weber Griddle Pan.
  • Bake the pastry shell for 15 minutes at approx 220°C.


  • In a pot melt the 20g butter and then add the flour, stir over a low heat for one minute (ensure it does not burn).
  • Add the milk gradually and keep stirring until the sauce boils. Boil it for 3 minutes.
  • Chop the mushrooms and sprinkle with lemon juice. Sauté the mushrooms and chopped onion in the 10g butter until brown.
  • Add to the white sauce.
  • Separate the eggs, beat the egg yolks and add to the white sauce. Beat the egg whites until stiff and fold into mixture.
  • Spoon into partially baked pastry shell, and bake for a further 10 minutes.

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