Bobotie pot pies

A traditional South African dish, with a twist!

Serves 4-6 | Takes 1 hr 15

Ingredients

melted butter, to brush

30ml olive oil

1kg beef mince

1 large onion, finely chopped

30ml Worcestershire sauce

15ml curry powder

15ml turmeric

80ml chutney + extra

45ml apricot jam

410g tin chopped tomatoes

125ml sultanas

1 slice wholewheat bread

160ml milk + extra

handful of parsley, chopped

2 eggs

400g ready rolled puff pastry, thawed

6 bay leaves or lemon

leaves, to garnish

Method

Preheat the oven to 180°C. Brush the insides of 6 x 250ml cups with melted butter.

Heat the oil over high heat and fry the mince and onion until browned. Add the Worcestershire sauce, curry powder, turmeric, chutney, jam, tomatoes and sultanas and cook for 3-5 minutes.

Dip the bread in the milk, squeeze out the excess (reserving the milk) and crumble into the mince mixture with the parsley. Beat the reserved milk and eggs together. Season. Spoon the mince into the cups and pour the milk mixture over.

Use a 7cm round cutter to cut 6 circles out of the pastry. Place a pastry circle on top of each cup and press the sides to seal it. Brush extra milk over the pastry. Bake for about 35 minutes until golden. Garnish the pies with a bay leaf or lemon leaf and serve with extra chutney.

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