Recipe Method

Set up the braai.
In a large pan on the stove-top, sauté the onions in the oil until softened and
caramelized, about 5-7 minutes. Allow to cool.
Coil the boerewors into a circle and secure it at right angles using large
skewers. *Chef’s Tip: Pre-soak the skewers in water to prevent burning
Cook the coiled boerewors on the braai until golden on both sides and cooked,
about 8 minutes a side. Remove the boerewors from the heat and set aside to cool.
Roll out one cold puff pastry sheet on a cutting board. Layer the
caramelized onions on top in about 6 rectangular piles, spacing them 3-4cm apart.
Cut the boerewors into thin rounds and arrange them over the onions. Spoon a large
spoonful of braai relish over each boerewors pile and sprinkle over the grated
cheese. *Chef’s Tip: Keep the remaining relish in the fridge for 2-3 days.
Run a wet finger around the edges of the pastry and layer the second pastry sheet
on top, pressing down over the edges of the ‘boerewors pockets’. Use a pizza cutter
or sharp knife to cut the pastry in between the boerewors to form single pies. Use a
fork to seal the sides. Ensure the pies are well sealed.
Beat the egg and brush lightly over each braai pie. Line the braai grid with foil and
transfer the pies to the grid and place over the warm coals for 20—25 minutes,
turning often, until golden and crisp.
Serve the boerewors braai pies with tomato sauce and garnish with chopped parsley.