Traditional with a twist: Snack size bobotie pie

Food blogger Landi Govender is sharing her take on a South African favourite – bobotie.

“Bobotie is a delicious mixture of curried meat and fruit with a creamy gold topping. What's not to love?” she says.

Landi filled her bobotie pie in phyllo pastry cups to add a little twist to the traditional meal. It's usually served as a cottage pie or lasagne. 

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Here’s how to make it:

Ingredients

2 onions chopped
2 tablespoons cooking oil
2 tablespoons curry powder
½ teaspoon turmeric powder
2 teaspoons ginger finely chopped
2 garlic cloves finely chopped
2 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1kg beef mince
1 white bread
250 ml milk
3 eggs large
3 tablespoons Mrs. Balls chutney
50g flaked almonds
Bay leaves
Phyllo pasty
Melted butter

Method

1. Preheat the oven to 180°C.

2. Fry the onion in the olive oil until soft. In a bowl combine the curry powder, turmeric, ginger, garlic, vinegar, sugar, salt and pepper and mix. Add to the onion and fry for two minutes.

3. Add the mince and stir well. Cook for about 5 minutes. In another bowl, soak the bread in the milk, remove the bread and reserve the leftover milk.

4. Prepare the phyllo pastry cups by brushing muffin tins with butter, lay out one sheet of phyllo pastry and brush with butter. Continue doing this until you have 4 layers of pastry stuck together by the butter.

5. Now cut the sheet into squares large enough to protrude 1.5cm past the edge of the muffin cups.

6. Mash the bread with a fork and add one lightly beaten egg and the chutney. Mix well and add to the mince mixture. Stir in the almonds, then spoon the mince into the prepared phyllo cups. Smooth the top.

7. Combine the reserved milk and remaining eggs and strain. Pour over the top of the cooked mince. Place the bay leaves on top and bake for 30 minutes, or until the egg has set.

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