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Classic Mayo Cheese and boerewors rolls

cheese and boerewors

Classic Mayo Cheese and boerewors rolls
Recipe by: Tumi Mogoai 
Cooking time: 35-40
1/4 cup Clover Classic Mayo 
350g boerewors
1 cup cheese, grated
2 cloves garlic, minced
1 large onion, thinly sliced
1/4 tsp rosemary, finely chopped
2 1/2 sheets puff pastry, thawed
1 large egg, lightly beaten
1 tbsp cooking oil
Preheat the oven to 180C.
In a pan, sautè the onions until translucent, about 5- 7 minutes then add the garlic and rosemary and fry for another 3 minutes.
Remove everything from the pan and set aside to cool. In the same pan, sear your boerewors leaving the centre slightly pink as it will cook through in the oven.
Remove from the pan and set on a plate or cutting board to cool.
Cut your puff pastry in half lengthways and then spread the Clover Classic Mayo, leaving a 2cm border around the edges. 
Place your precooked boerewors in the centre on the pastry followed by the onions and garlic then too with the grated cheese.
Brush the bare edges with the beaten egg. Fold over the one end of the pastry onto the other to form a pocket/roll and seal with a fork. 
Brush the top of the pastry with the remaining egg then set a baking tray lined with heatproof paper and bake in the oven for 30-35 minutes. The roll should be golden brown once cooked. Serve and enjoy!

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