1½ cups grated mozzarella
2 tbls full fat cream cheese
1¼ cup almond flour
500g beef/mutton thin boerewors
For the fathead dough, put the mozzarella and cream cheese into a glass mixing bowl. Cover and microwave for 2 minutes. Mix then add the egg and almond flour. Mix a little with a spoon and then using your hands, knead the dough until well combined. Place in cling film and refrigerate for 10 minutes. Braai or pan cook the wors. Let the wors cool completely and then cut it into 6 cm pieces. Take a small piece of dough and using the back of your hand, push it down onto a silicone mat gently. Cut out a little square and then cut the square in half. Take one half and work the dough around a piece of boerewors neatly leaving a little piece open on either end. Continue doing this until you have used up all the boerewors. Half the dough should be left over. Wrap it back up in the cling wrap and refrigerate until needed. Bake the blankets on 200° C for 15 minutes until golden brown. Serve with homemade tomato or mustard sauce for dipping.