Recipe of the day: Boerewors and egg quichelettes

These quichelettes make excellent snacks for lunch boxes, padkos or a light lunch with a side salad.

Serves: 4-6

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients:

• 500 g boerewors
• Oil for frying
• 4 eggs
• 250 ml (1 cup) milk
• 120 g (± 1 cup) cheddar cheese, grated
• Pinch of mixed dried herbs
• Salt and pepper to taste
• 1 x 400 g roll frozen short-crust pastry, defrosted

Method:

• Spoon egg and cheese mixture into the pastry cases. Bake until the top browns very slightly, about 15-20 minutes. Cool before removing from the tart tin.
• Preheat oven to 170°C. Remove the casing of the boerewors and roll the meat into golf ball-sized balls.
• Heat the oil in a pan and over medium heat, gently fry the boerewors balls until golden and cooked.
• In a bowl, beat eggs and add milk. Add the grated cheese and seasoning to the egg and milk mixture. 
• Unroll the dough and roll out flat, cut out circles to fit your tart/muffin tin. Ensure it is big enough to cover the sides with room to spare.

• Line the pan/s with the pastry.

   

   

  To bake blind:

• cut pieces of baking paper larger than the pastry-lined tart tins.
• place over the pastry, and fill with baking beans or dry rice.
• Bake until the pastry is golden brown, about 15 minutes.
• Carefully remove the baking paper and baking beans and bake until the base is lightly coloured, about 5-6 minutes longer.

Supplied by: www.sapoultry.co.za

Issued on The Citizen (South Africa) by Thami Kwazi | https://www.citizen.co.za/lifestyle/food-and-drink/recipes/recipe-of-the-dayboerewors-and-egg-quichelettes/

Issued on The Citizen (South Africa