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Ox liver and boerewors pie
Ox liver and boerewors pie

Before you jump to Ox liver and boerewors pie recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to ox liver and boerewors pie recipe. To make ox liver and boerewors pie you need 11 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Ox liver and boerewors pie:
  1. Prepare 400 g pastry roll
  2. Take Pie filling
  3. Get 200 g Ox liver
  4. Get 100 g boerewors
  5. Provide Half onion diced
  6. Get 2 tsp coconut oil
  7. You need 1 tsp curry
  8. Take 4 tsp salt
  9. Provide 1 tsp chillie flakes
  10. Get 1 small egg
  11. Prepare 50 g four cheese sauce
Instructions to make Ox liver and boerewors pie:
  1. Ingredients in one picture, follow instructions on pastry roll on how to thaw
  2. Cut the liver in to small pieces and dice the onion into small pieces as well
  3. Add 2tsp of coconut oil Into a pan and pan fry the liver.. add the onions while pan frying. Add 1tsp of chillie flakes, 2 tsp of salt, 1tsp of mild curry 2tsp four cheese and a 100ml of water allow to cook and set aside
  4. Pan fry the boerewors until cooked
  5. You a fork to shred it to desired pieces and mix if with the Ox liver
  6. On a floured surface roll out your completely thawed pastry and cut into desired circles
  7. Put filling on the pastry and cover then use a fork to seal the ends
  8. Brush off with an egg wash then oven bake for a good 30 minutes on 180°C then ready to serve
  9. Ready to serve with either cold or hot beverage

The better the quality of the meat the better tasting the boerewors. When making, do not overprocess; meat must be crumbly. Boerewors is a sausage made from mixture of beef, pork, lamb and spek. On this page you will find some of the best Boerewors Recipes from around the world. The most common street food in the capital in earlier periods was jellied eels or pie and mash made from meat, which would be covered in the liquor from cooking the eels, although.

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