How to make it
Prepare the Grill Bill Kamado BBQ for direct grilling on medium heat (about 180°C).
Place the puff pastry on a baking tray suitable for the BBQ, or use baking paper. Make sure the puff pastry sits firmly on the tray or grate.
Bake the puff pastry indirectly on the BBQ for 10-12 minutes, until lightly golden brown. Place the tray at the side of the BBQ, away from direct heat.
Meanwhile, cook the frikandels on the grate directly above the hot coals until done. Let them cool slightly and then slice them.
In a bowl, mix the crème fraîche, mustard, finely chopped onion, salt, pepper and half of the grated cheese.
Spread the frikandel slices evenly over the pre-baked puff pastry base. After each layer of puff pastry comes a new layer of frikandel. This tin fit 2 layers of frikandel and 3 layers of puff pastry.
Spread the last part of the crème fraîche mixture over the puff pastry, and sprinkle the remaining grated cheese over the top.
Place the tray with the frikandel pie back on the BBQ and bake it indirectly for 25-30 minutes, or until the top is nicely golden brown and the crème fraîche has set.
Take the pie off the BBQ and let it cool briefly before slicing. Optionally garnish with a pinch of paprika powder and some fresh chives. Or, if you love frikandel speciaal, with mayo, curry powder and onions :-D
Peel the potatoes, and boil them in plenty of water with 2 tbsp salt added
Let the potatoes cool completely and cut them into thin slices once cooled
Put a skillet on the heat, fill it generously with oil and fry the potato slices until nicely golden brown.
Serve on a nice serving board, sprinkle with salt, and serve with mayo and curry powder
Got leftover frikandel? Cut it into thin slices and spread it over the sauce.
Enjoy!
