1 tablespoon oil
1/3 cup onion, diced
1/3 cup red bell pepper, diced
1/3 cup mushrooms, sliced
1/3 cup tomatoes
700g Boerewos, casings removed and crumbled
3 cups fresh baby spinach, washed and dried
2 tablespoons fresh basil, finely chopped
1 tablespoons fresh oregano, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/3 cup shredded white cheddar cheese
700g puff pastry
2 tablespoons water
1 large egg white, lightly beaten
4 tablespoons cheddar cheese
Heat a large skillet to medium, add the cooking oil. Add the onions and bell peppers and cook for 2 minutes.
Then add the mushrooms and tomatoes and cook for another 2 minutes until the onions are golden brown.
Add the sausage and cook until the meat has browned. Add the spinach and allow it to cook until it wilts. Remove the pan from the heat and add the seasonings.
Mix in the cheese and set aside.
In a small bowl, whisk together the water and egg white and set aside.
Cut the dough into 8 equal parts by cutting in half then into four equal parts. Spoon 1/8 of the sausage mixture into the middle, fold the pastry sheet in on each side like you were creating an envelope and before you fold the last side over, using a brush or the back of a fork, add some of the egg mixture to keep the folds closed then fold over the last side. Turn the pastry over and place on a baking sheet, prick each with a knife in the center to create vent holes. Continue this with the other 7 pieces.
Brush each of the tops with the egg mixture and sprinkle with the cheddar cheese, each pastry should get 1/2 tablespoon of cheese.
Refrigerate the puff pastries in the fridge for 15 minutes.
Preheat the oven to 190 degrees C.
Bake the pastries for 15 minutes then rotate the baking sheet and bake for an additional 15 minutes or until golden brown.