Ingredients

Method

• 3 T extra virgin olive oil
• 1.2 kg Woolworths farm-style boerewors
• 2 onions, thinly sliced
• 4 leeks, washed and thinly sliced
• 4 sprigs thyme, leaves picked
• 3 cloves garlic, crushed
• 2 t wholegrain mustard
• 1 x 40 g packet Woolworths brown onion-flavoured thickener
• 1 cup water
• 1 x 25 g sachet Woolworths beef liquid stock concentrate
• sea salt and freshly ground black pepper, to taste
• 30 g flour
• 1x 250 g pack Woolworths frozen all-butter puff pastry, thawed
• 1 free-range egg, beaten
• Dijon mustard, for serving

Method

Ingredients

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1. Preheat the oven to 200°C. Heat 1 T oil in a large pan, the sear the wors on both sides until golden brown.

2. Remove the wors from the pan, then add the remaining oil, the onions, leeks and thyme leaves. Sauté over a medium heat until the onions are golden brown.

3. Add the garlic and cook for a further minute, then stir in the mustard.

4. Mix the brown onion thickener, water and stock until dissolved, the pour into the pan and simmer until thickened. Season to taste.

5. Place the wors in a baking dish, then top with the onion mixture. Set aside.

6. Dust a clean surface with flour, then roll out pastry to fit the baking dish. Place the pastry on top of the wors and onions, then brush with the egg. Score the top with a sharp knife, then make a hole in the center of the pastry.

7. Bake for 30 minutes, or until the pastry is golden brown and risen. Serve with a dollop of Dijon mustard.

Cook’s note: Serve with mashed potatoes if feeding a crowd.

Find more pie recipes here. 

Videographer: Kevashan Moodley
Photographer: Shavan Rahim