Made with these products Rhodes Quality Products
Stewed Boerewors Pie
Looking for something a little 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.
- 5 ml (1 T) sunflower oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 750 g boerewors
- 30 ml (2 T) cake flour
- 30 ml (2 T) Rhodes Quality Tomato Paste
- 1 x 400 g can Rhodes Quality Tomato & Onion Gravy
- 150 g button mushrooms
- 125 ml flat-leaf parsley, chopped
- salt and freshly cracked black pepper
- 250 g ready-made puff pastry, defrosted
- 1 egg, beaten
- Heat the oil in a large saucepan.
- Add the onion and fry until softened.
- Add the garlic and fry for 2 minutes more.
- Remove from the pan and set aside.
- Chop the boerewors into evenly sized pieces, about 2 cm thick.
- Add the boerewors to the same pan and brown the pieces lightly.
- Drain any excess fat and return the onions and garlic to the pan.
- Add the cake flour and stir to mix.
- Stir in the Rhodes Quality Tomato Paste and the Rhodes Quality Tomato & Onion Gravy and bring the sauce to the boil.
- Reduce the heat.
- Add the button mushrooms and parsley.
- Season to taste and simmer for 15 minutes more or until the mushrooms are cooked and the sauce is thick.
- Set aside to cool.
- Once the mixture is cool prepare the pie dishes.
- Very lightly roll out the pastry to just a little bit larger than the pie dish.
- Place the cooled pie filling into the pie dish.
- Brush the edge of the dish with water and place the pastry over the top, sticking the edges to the pie dish.
- Make a hole in the middle of the “lid” with the tip of the knife to let steam escape as the pie bakes.
- Brush the pastry with the beaten egg.
- Bake in a preheated oven at 190°C for 30 – 35 minutes until the pastry is crisp, puffed up and deep golden brown.