Boerewors rolls with a quick tomato smoor

(Serves 4)

Sausage rolls

  • 1 sheet flaky pastry
  • 350 g thin boerewors
  • 1 beaten egg

Quick smoor

  • 30 ml olive oil
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 cans (400 g each) chopped tomatoes
  • 5 ml dried origanum
  • Salt and freshly ground black pepper to taste

Preheat oven to 200 °C. Cut pastry into long strips. Put boerewors in the centre of strips, lengthwise. Brush edges of pastry with beaten egg and fold to cover boerewors. Cut each strip in half and form half moons. Put them on a greased baking tray and brush with beaten egg. Bake for 25 minutes until done. Meanwhile, make the smoor: Heat oil in a pot and sauté onion and garlic until soft and translucent. Add tomatoes and season with origanum, salt and black pepper. Cook uncovered for 20 minutes. Serve smoor with the boerewors rolls.