9 months ago
SOUTH AFRICA - 12 August 2011: Boerewors pie. Recipe available. (Photo by Gallo Images / Landbouweekblad / Neville Lockhart)Photo by  ~ 


- 500g (two rolls) ready-made puff pastry

- One egg, lightly whisked with a fork

- One cup grated cheddar cheese

- 400g cooked boerewors

- One 410g can of braai relish

- ¼ cup flat-leaf parsley, chopped


  • Unroll 250g or about one roll of puff pastry. Put it on a clean braai grid.
  • Brush a little of the egg on the pastry.
  • Leave a 2cm border around the pastry edge and sprinkle cheese on top.
  • Add the chopped boerewors evenly.
  • Spoon relish over the boerewors.
  • Sprinkle the chopped parsley on top.
  • Unroll the second puff pastry and roll it over the top of the pie to make a cap.
  • Fold the edges of the pastry’s bottom layer over that of the top layer. Seal edges by pressing gently with a fork.
  • Brush remaining beaten egg on top of the pastry.
  • Close the braai grid, then braai the pie over medium coals, turning regularly for 15 minutes or until the pastry is crispy and cooked through.

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