This pie is a great way to use leftover boerewors. It’s so delicious, you might braai an extra coil of wors just so you can make it.
Makes 1 pie
Preparation time 15 minutes
Cooking time 30 minutes
• 1 roll (400 g) puff pastry, thawed
• 1 big coil of cooked boerewors, browned but still moist
• 1 egg, beaten
• 1 tablespoon sesame seeds
1 Unroll the pastry on a clean work surface. Use a sharp knife to cut it into strips of 3 cm wide. Starting at the tip of the sausage (cold sausage retains its shape better), wrap a strip of pastry around it like a bandage. Take the next strip of pastry and press it down on the end of the previous strip to seal. Continue wrapping until the sausage is completely covered. Baste the pastry with egg and scatter over the sesame seeds.
2 Carefully pick up the coil and put it on a hinged grid. (It should be deep enough not to squash the sausage.) Braai the pie for about 20 – 25 minutes over medium-hot coals until the pastry is golden brown and cooked. Served with a tomato salsa, chakalaka, onion smoor or mustard.TIP A Weber works well – or a braai that you can close. Put on the lid and bake the pastry as you would in an oven.