
Mrs Balls Boerewors and Chutney Christmas Wreath
This festive recipe celebrates the iconic pairing of smoky boerewors and sweet chutney – a true taste of South Africa!
Recipe by Tiffany Kate-Lyn Matthews
Serves: 6 -8
Preparation time: 15 – 20 minutes
Cooking time: 25 – 30 minutes
Ingredients:
- 1 roll puff pastry, thawed
- ½ cup Mrs Balls Original Chutney
- 500g boerewors, cut into 4 – 5 cm pieces
- 1 egg, beaten
- 2 tsp sesame seeds
To serve:
- Mrs Balls Original Chutney
- fresh rosemary springs
- cherry tomatoes
How To Make Mrs Balls Boerewors and Chutney Christmas Wreath
- Preheat oven to 180°C and line a large baking tray with baking paper. Heat a large pan with oil, then cook the boerewors for about 4 – 5 minutes until browned, but not fully cooked, then remove from the pan and allow it to cool down. Roll out the puff pastry on a lightly floured surface into a large rectangle. Brush or spread Mr’s Balls Original Chutney onto the pastry and place the boerewors in a circular shape on the puff pastry, leaving enough space to fold the edges over, then use a knife to make cuts in the pastry creating strips along the outer edge of the boerewors. Fold each strip over the boerewors, tucking it under to secure. Repeat until the boerewors is covered. Carefully transfer the wreath to a lined baking tray. Brush with egg wash, sprinkle over sesame seeds and bake for 20 minutes until golden brown. Remove from the oven and allow the wreath to cool slightly. Serve with Mr’s Balls Original Chutney and garnish with fresh rosemary sprigs and cherry tomatoes.
Chefs Tip: Keep the puff pastry cold until ready to use, warm pastry can become sticky and difficult to handle. If it gets too soft, pop it into the fridge for a few minutes before assembling.
To avoid a soggy base, pat the boerewors dry with paper towels before placing them on the pastry.