Boerewors pies

Boerewors pies
Boerewors pies
Jacques Stander/Drum
Prep Time: 15 min
Servings: 16 pies
Cooking Time: 20-25 min
  • - flour, for sprinkling
  • 1 - onion, finely sliced
  • 1 - egg yolk, whisked with 15ml (1T) water
  • 300g - boerewors, halved
  • - dip of your choice
  • 400g - puff pastry
  • 15ml - sesame seeds (optional)

Preheat the oven to 180°C.

Line a large baking sheet with baking paper and keep another sheet handy.

1 Put the pastry on a lightly floured surface and lightly brush with the egg yolk mixture.

2 Arrange the onions on the pastry and sprinkle the sesame seeds over(if using). Put the extra sheet of baking paper on top of the pastry.

Turn the pastry over (with the baking paper facing down) and roll out lightly– the onions will stick to the pastry.

3 Halve the pastry length ways.

Arrange one piece of boerewors along the length of one of the pastry pieces. Cut a slit in the boerewors to break the casing and roll it up tightly in the pastry.

Carefully remove the baking paper and close the sides.

Cut into 8 portions.

4 Repeat with the rest of the pastry and boerewors.

Arrange the pies on the prepared baking sheet and bake for 20-25 minutes or until golden and cooked.

5 To serve Serve hot or at room temparature with the dip.