Ingredients

Method

• 500 g Woolworths Grabouw boerewors 
• 4 T Woolworths mild chakalaka 
• 500 g Woolworths all-butter puff pastry, thawed 
• 2 free-range eggs, beaten
• 3 T white sesame seeds 
• sea salt and freshly ground black pepper, to taste 
For the carrot pickle: 
• 3 large carrots, peeled 
• 1 green jalapeño (or any green chilli) 
• 1/4 cup white vinegar 
• 2 t brown sugar 
For the herby yoghurt dressing:
• 1 cup Woolworths plain yoghurt
• 2 T roughly chopped coriander
• 1 T roughly chopped mint
• ½ green chilli (optional)
• salt, to taste

Method

Ingredients

1. Remove the boerewors from the casing, then place in a mixing bowl. Add the chakalaka and mix. Do not overwork the meat – the chakalaka doesn’t have to be completely combined with the meat.

2. Place 1 sheet of pastry on a floured surface, then add the filling, covering the whole sheet but leaving a 2 cm border around the edges. Brush the edges of the pastry with a little beaten egg and cover with the second sheet of pastry.

3. Using the back of a fork, crimp the edges of the pastry, ensuring they are well sealed. Score the top with a sharp knife, taking care not to cut all the way through the pastry. Brush with the remaining beaten egg and sprinkle over the sesame seeds, salt and pepper. Chill for 30 minutes while preheating the oven to 200°C.

4. Place the pie on a baking sheet and bake for 25–30 minutes, or until the top and bottom are golden, and the pastry has puffed up.

5. To make the carrot pickle, shave the carrots using a vegetable peeler to make ribbons. Place in a bowl and combine with the chilli, vinegar and sugar. Mix until the sugar has dissolved.

6. For the herby yoghurt dressing, add all the ingredients to the blender and blend until smooth.

7. Once the pie is baked, remove from the oven and allow to rest for 15 minutes. Slice and serve with the carrot pickle.

Find more pie recipes here

Stylist: Abigail Donnelly
Food assistant: Bianca Jones
Videographer: Sadiqah Assur
Photographer: Sadiqah Assur