October 28, 2021


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Mini Boerewors and Bovril Pies – As South African as it gets

3 min read
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Is there honestly any smell more South African than the smell of boerewors in the air? As South Africans, we love cooking boereweors on the braai and it evokes the most proudly South African feeling out there. These Mini Boerewors and Bovril Pies brought to you by student chef, Aimee Hohls are local and very lekker. It’s just another way of spoiling your family and friends with more boerewors and South African treats during the coming summer months, especially as the festive season approaches.

After making the sour cream pastry which is flaky and delicious, you can easily prepare the boerewors filling as the pastry rests in the fridge. Make sure to follow the assembly instructions below for the best results as these mini pies are as pretty as they are delicious. Not only are they perfect for the snack table at a braai, but great for road trip food or padkos. They are a great addition to the festive season celebrations where we celebrate family and friends as well as local cuisine.

True South African flavours reside in these Mini Boerewors and Bovril Pies from the Jackie Cameron School of Food and Wine and student chef Aimee.

Mini Boerewors and Bovril Pies Recipe

5 from 1 vote

Recipe by Jackie Cameron School of Wine and Food
Course: Main, SnacksCuisine: South AfricanDifficulty: Easy




Prep time



Cooking time



Total time





400 g Champagne Valley Stonemill Cake Flour

250 g Salted Butter, cold and cut into cubes

10 ml freshly squeezed Lemon Juice

100 ml MILLAC Cream, whipped

1.5 tbsp Boerewors Bovril


500 g Dargle Valley Deli Boerewors

3 cloves garlic, crushed

2 egg yolks

3 sprigs thyme/ rosemary, chopped finely

Iced water

1 egg (Egg wash)



Sift the flour into a bowl. Rub in the butter cubes using your fingertips until the mixture resembles breadcrumbs.
Whisk the lemon juice, Bovril and cream together. Cut in the whipped cream mixture.
Bring the pastry mixture together with your hands. Cover the pasty in plastic wrap and allow the mixture to rest for at least 20 minutes in the refrigerator.


Squeeze boerewors out of its casing and mix together with the rest of the filling ingredients.
Roll filling into 70g balls.
Using 10cm cutter cut the bases for your pies and then using a 11cm cutter cut out the lids.
Place your “meat balls” in the centre of your pie bases.
Brush iced water around the edges of the pie base and place the lid on top of the pie and seal around the edges using a fork.
Using a 9cm cutter place over the entire pie to neaten up the edges.
Make a small incision in the shape of a X on top of your pies to release steam.
Egg wash your pies and bake at 180*C until golden and cooked on the bottom.


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