Crispy short pastry filled with boerewors, relish and vegetables and baked in a Kettle Braai for a smoky flavour.

Ingredients

• Pastry
• 500 g cake flour
• 125 g (½ cup) butter, chilled
• 125 g (½ cup) white margarine or lard
• 2.5 ml (½ tsp) salt
• 125 ml (½ cup) water
• 1x egg, whisked
• Filling
• 1 x 410 g can Rhodes Quality Boerewors Relish
• 500 g cooked boerewors, chopped
• 2 x 410 g can Rhodes Quality Mixed Vegetables, drained
• Salt and freshly cracked black pepper

Method

1. To make the pastry, place flour, butter, margarine, and salt in a food processor and process until the mixture resembles breadcrumbs.
2. Add enough of the water until the mixture comes together in a dough.
3. Form the dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.
4. Place the Rhodes Quality Boerewors Relish into a saucepan and bring to a boil.
5. Reduce the heat and simmer gently until slightly thickened.
6. Add the boerewors and the Rhodes Quality Mixed Vegetables.
7. Adjust the seasoning.
8. Remove from the heat to cool.
9. Roll out the pastry and cut it into six circles.
10. Brush the pastry with the egg.
11. Place a filling portion onto one side of each circle and fold over the pastry, pressing the edges together to seal well.
12. Line one side of a braai grid with baking paper and spray with nonstick spray.
13. Place the pastries on the grid and brush with the remaining egg.
14. Braai in a kettle braai for 30 minutes or until the pastry is crisp and golden.

Servings

Makes 6

Cooking Times

Prep Time: 30 minutes
Cooking Times: 40 minutes

Cooking Tip

The pasties can be baked in the oven.