Upside down wors pie
4-6
Easy
5 minutes
45 minutes
If a boerie roll and tarte tatin had a baby, this pie would be the result! This pie has everything we love about boerie rolls: caramelised onions, a side of chakalaka and the all-important beef boerewors. This recipe uses Woolworths Grabouw boerewors made with ground beef and spiced with nutmeg and clove. Swap the bread rolls for flakey pastry and you have a filling midweek dinner.
Ingredients
Method
- 1 T olive oil
- 2 T butter
- 2 onions
- 750 g Woolworths Grabouw boerewors
- 250 g Woolworths frozen all butter puff pastry
- Woolworths mixed baby leaf salad, gently dressed
- Mediterranean vine tomatoes, gently fried
- hot chakalaka, to serve
Method
Ingredients
1. Heat oil in an ovenproof cast iron pan. Add the coiled beef borewors to the pan and cook on either side for a few minutes. Remove from the pan and set aside.
2. Add the butter and sliced onions to the pan. Fry until golden and replace borewors back into the pan.
3. Top the pan with a sheet of puff pastry, making sure to tuck the edges under the borewors.
4. Place in a heated oven at 200C for 25-30 minutes, or until the pastry is puffed and cooked through.
5. Flip and transfer onto a plate.
6. Top with dressed baby herb leaves, roasted vine tomatoes and hot chakalaka.
Photography: Jan Ras
Videography: Romy
Recipes and production: Jacqueline Burgess
Food assistant: Saxon Angelica Kinnear
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