Ingredients

Method

• 4 T oil
• 8 Woolworths pork bangers
• 400 g Woolworths frozen puff pastry, thawed
• 1 large free-range egg, beaten
• poppy seeds, for sprinkling
For the cherry ketchup:
• ¼ cup oil
• 1 onion, roughly chopped
• 1 garlic clove
• 1 thyme sprig
• 300 g cherries
• ½ cup red wine vinegar, pitted
• 70 g brown sugar
• salt, to taste
• 4 T apricot jam
For the whipped goat’s cheese:
• 100 g Woolworths chevin goat’s-milk full-fat cheese
• 4 T cream
• black pepper, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Heat the oil in a pan over a medium heat. Fry the pork bangers until golden brown. Place in the oven and roast for 6–10 minutes, or until cooked through. Set aside.

2. Roll out the pastry and cut into 15 cm squares using a sharp knife. Using the leftover pastry, cut 2 cm strips and use the egg as “glue” to stick the strips around the edges of the pastry squares to make a border. Brush the pastry with the remaining egg and sprinkle with poppy seeds. Bake for 10 minutes, or until the pastry is puffed up and golden.

3. To make the cherry ketchup, heat the oil in a saucepan. Gently fry the onion and garlic until the onion is soft and translucent. Add the thyme and fry until fragrant. Add the cherries, vinegar and sugar. Simmer for 20 minutes, or until slightly reduced, then season with salt. Stir in the jam and simmer for a further 5 minutes. Allow to cool, then blend until smooth.

4. To make the whipped goat’s cheese, break the cheese into chunks and place in a blender with the cream. Blend until smooth and thick. Season with pepper.

5. To assemble, dollop a spoonful of cheese onto each pastry cup, then top with a pork banger. Spoon over the ketchup and serve immediately.

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Photography: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Unathi Taffa