MUSHROOM AND BOEREWORS PIE
300 g boerewors...
30 ml (2 T) oil for frying
1 red pepper, diced
200 g mushrooms, halved
1 onion, finely chopped
2 cloves garlic, finely chopped
15 ml (1 T) flour
500 ml (2 c) beef stock
400 g puff pastry
whisked egg for brushing
Preheat the oven to 180 °c.
Fry the boerewors in a hot pan until done. remove from the pan and dice.
Heat the oil and fry the red pepper, mushrooms, onion and garlic for a few minutes.
Stir in the flour, ensuring the vegetables are coated.
Stir in the stock and return the cooked boerewors to the pan.
Stir for 15-20 minutes or until the mixture thickens.
Divide between 2 medium ovenproof dishes and cover each with puff pastry.
Brush with whisked egg and bake for 15-20 minutes.
Fry the boerewors in a hot pan until done. remove from the pan and dice.
Heat the oil and fry the red pepper, mushrooms, onion and garlic for a few minutes.
Stir in the flour, ensuring the vegetables are coated.
Stir in the stock and return the cooked boerewors to the pan.
Stir for 15-20 minutes or until the mixture thickens.
Divide between 2 medium ovenproof dishes and cover each with puff pastry.
Brush with whisked egg and bake for 15-20 minutes.
