Tomato Smoor: Heat olive oil in a medium saucepan. Add diced onion, crushed garlic and salt. Sauté for ±5 minutes until the onions are tender and slightly translucent
Add brown sugar and balsamic vinegar, cook for another 2 minutes whilst stirring. Add the chopped tomatoes, medium curry powder and dried oregano. Bring the mixture to boil, then slightly reduce the heat and simmer ±10 minutes.
Mix cornflour and water together in a separate bowl, then add to the smoor sauce and mix through. Simmer the smoor sauce for another 10 minutes, stirring occasionally until the sauce starts to thicken.
Cook the boerewors in a heavy bottomed pan over medium heat for ±5 minutes on each side. Set aside to cool slightly. Slice the boerewors into 3-5mm thick rounds.
Preheat the oven to 220°C and line a flat baking tray with baking paper.
Divide the store-bought dough into 12 to 14 even pieces. Knead each piece into a ball. Next using a rolling pin, roll each the dough balls out into ±20 cm rounds on a lightly floured surface.
Spread 1 heaped tablespoon of the tomato smoor mix on the one half of the dough round leaving a 15mm border. Top the tomato smoor sauce with boerewors rounds, sprinkle with mozzarella and cheddar cheese.Top the cheese with fresh basil. Be careful not to overfill the pizza pockets.
Fold the top half over the filling, try not to pull the dough too tightly. Press the edges tightly to seal. Prick the tops of the pizza pockets with a fork or make diagonal slits to allow the steam to escape during baking. Transfer the filled pizza pockets to the lined baking tray and bake for 10-15 minutes until golden brown.
Remove from the oven and lightly brush with olive oil. Allow the pizza pockets to cool on a cooling rack for a few minutes prior to serving.