Stewed boerewors pie

Looking for something a li le different to try with boerewors? This recipe can be served as a stew over rice or cooked up and baked into a pie. The choice is yours.

Serves 6 TIME xx min LEVEL easy

INGREDIENTS

30ml (2 T) Rhodes Quality

Tomato Paste

1 x 410g can Rhodes Quality

Tomato & Onion Gravy

5 ml (1 T) sunflower oil

1 onion, chopped

1 clove garlic, crushed 750 g boerewors

30 ml (2 T) cake flour

150 g button mushrooms

125 ml (½ C) flat-leaf parsley, chopped salt and freshly cracked black pepper

250g ready-made puff pastry, defrosted

1 egg, beaten

METHOD

1. Heat the oil in a large saucepan. Add the onion and fry until so ened. Add the garlic and fry for two minutes more. Remove from the pan and set aside.

2. Chop the boerewors into pieces about 2cm thick.

3. Add the boerewors to the same pan and brown the pieces lightly.

4. Drain excess fat and return the onions and garlic to the pan. 5. Add the cake flour and mix. Stir in the Rhodes Quality Tomato Paste and the Rhodes Quality Tomato & Onion Gravy and bring the sauce to the boil. 6. Reduce the heat. Add the bu on mushrooms and parsley. Season to taste and simmer until the mushrooms are cooked and the sauce is thick. Let cool. 7. Once the mixture is cool prepare the pie dishes. 8. Roll out the pastry to just a li le bit larger than the pie dish. Place the cooled pie filling into the pie dish. 9. Brush the edge of the dish with water and place the pastry over the top, sticking the edges to the pie dish. 10. Make a hole in the middle of the “lid” with a knife to let steam escape as the pie bakes. 11. Brush the pastry with the beaten egg.

12. Bake in a preheated oven at 190° C for 30 to 35 minutes until the pastry is crisp, puffed up and deep golden brown.