I love this as a quick fun snack for game day! Quick sausage rolls made a la Suid Afrika with boerie instead of pork sausage. If you are really into your baking, you can make your own puff pastry, but if you, like me, want to cut to the chase, buy the pastry, and make the filling. That way you can still claim that you made them yourself! These also freeze well, so you can make them up until the point of baking and pop into the freezer, covered well and save for a rainy day. Happy baking, Kirsty
- 600g boerewors
- 150g jar caramelised onion
- 1 Tbsp tomato paste
- sea salt and black pepper
- 2 rolls of puff pastry, defrosted
- 1 egg, lightly beaten
- poppy seeds and sesame seeds for topping
- 1 tin chakalaka for serving
- Preheat oven to 220’C.
- Remove boerewors from casing by either slitting the case with a knife or squeezing the meat out of the case, into a bowl.
- Add the onion and tomato paste and seasoning.
- Divide the pastry sheets in half lengthwise.
- Divide the sausage meat into 4 and roll into a sausage shape. Place each sausage down the centre of each of the 4 pastry halves and brush the edges with the beaten egg.
- Roll to enclose, ensuring the seam is tightly joined and underneath the roll so that they do not split open. Place on a greased baking sheet and brush the top with the beaten egg and sprinkle with seeds.
- Bake for 20-25 minutes until pastry is cooked and golden brown. Slice into bite sized chunks.
- Serve warm with a bowl of chakalaka.