LaReeRee’s Pâté en Croûte Braai Pie

Pâté en Croûte Braai Pie

RECIPE BY: Richard aka LaReeRee


500g pork sausages
500g boerewors
500 g beef mince 
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground allspice
1 sheet puff pastry
1 egg, beaten (for egg wash)


  1. Preheat your oven to 180°C (350°F).
  2. In a skilletcroûte braai pie with South African flavors the chopped onion and garlic, and sauté until softened.
  3. Remove the casings from the sausages and boerewors, and crumble them into the skillet with the onions and garlic. Cook until browned, breaking up any large chunks with a spoon.
  4. Add the chicken livers to the skillet and cook until they are browned on the outside but still slightly pink on the inside.
  5. Season the mixture with salt, pepper, ground coriander, ground cumin, paprika, and ground allspice. Stir well to combine all the flavors. Adjust seasoning to taste.
  6. Roll out the puff pastry on a lightly floured surface to fit your pie dish. Line the bottom and sides of the dish with the pastry, leaving excess hanging over the edges.
  7. Spoon the sausage and chicken liver mixture into the pastry-lined dish, spreading it out evenly.
  8. Place the boerewors on top of the mixture, pressing them lightly into the filling.
  9. Fold the excess pastry over the top of the filling, sealing the edges well. Trim off any excess pastry.
  10. Brush the top of the pie with beaten egg to give it a golden shine.
  11. Make a few small slits in the top of the pastry to allow steam to escape during baking.
  12. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
  13. Remove from the oven and let it cool for a few minutes before slicing and serving.
  14. This pâté en croûte braai pie with South African flavors is perfect for a hearty meal or as a delicious snack for any occasion