•5ml sunflower oil
•1 onion1 clove garlic
•1 clove garlic
•750  boerewors
•30ml cake flour
•130ml Rhodes Tomato Paste
•410g Rhodes Tomato & Onion Gravy
•150g button mushrooms
•125ml flat-leaf parsley, chopped
•St Louis salt and black pepper
•250g puff pastry
•1 egg, beaten


  • Heat the oil in a large saucepan, add the onion and fry until softened.
  • Add the garlic and fry for another 2 minutes.
  • Remove from the pan and set aside.
  • Chop the boerewors into evenly-sized pieces (about 2 cm thick), then add it to the same pan.
  • Brown the pieces lightly and drain any excess fat. Return the onions & garlic to the pan, add the cake flour, and stir to mix.
  • Stir in the Rhodes Tomato Paste and the Rhodes Tomato & Onion Gravy and bring the sauce to the boil.
  • Reduce the heat.
  • Add the button mushrooms and parsley.
  • Season to taste and simmer for 15 minutes or until the mushrooms are cooked and the sauce is thick; set aside to cool.
  • Once the mixture is cool prepare the pie dishes.
  • Very lightly roll out the pastry to just a little bit larger than the pie dish.
  • Place the cooled pie filling into the pie dish.
  • Brush the edge of the dish with water and place the pastry over the top, sticking the edges to the pie dish.
  • Make a hole in the middle of the “lid” with the tip of the knife to let steam escape as the pie bakes.
  • Brush the pastry with the beaten egg.
  • Enjoy!