INGREDIENTS
500 ml (2 cups) self-raising flour
5 ml (1 tsp) mustard powder
pinch of red pepper
2,5 ml (½ tsp) salt
250 ml (1 cup) mozzarella cheese, grated
250 ml (1 cup) CLOVER Amasi
312 ml (1¼ cup) CLOVER full cream milk
100 g (1/5 block) CLOVER Mooi River butter, melted
CLOVER Mooi River butter for greasing
2 onions, finely chopped
600 g beef boerewors
handful of fresh parsley, finely chopped
Method
Preheat the oven to 180 °C.
Sift the self-raising flour, mustard powder, red pepper and salt into a large mixing bowl.
Stir in the mozzarella cheese and stir until the cheese is covered in flour.
Stir the Amasi and the milk until well mixed. Stir in the melted butter as well.
Mix the milk mixture with the flour mixture until a dough is formed.
Spoon the dough into a butter-greased ovenproof dish with a diameter of 22 cm.
Melt some butter and sauté the onions until tender.
Add the boerewors, and sauté for 7 minutes until brown on the outside.
The boerewors do not need to be done. Sprinkle parsley on top and stir.
Press the onions and the sausages halfway into the dough.
Bake for 35 to 40 minutes until light golden brown on top.
Serve hot.
CLOVER INGREDIENTS USED IN THIS RECIPE
