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Upside down wors pie

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Upside down wors pie

By Jacqueline Burgess

Serves 4-6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 45 minutes

Ingredients

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

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.

Sausage recipes here

Photography: Jan Ras
Videography: Romy
Recipes and production: Jacqueline Burgess
Food assistant: Saxon Angelica Kinnear

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