Ingredients:
For the Bobotie Filling:
1 lb (450g) ground beef (or a mix of beef and lamb)
1 large onion, finely chopped
2 cloves garlic, minced
1 tbsp Bobotie spice mix (see recipe below or use a store-bought blend)
1/4 cup raisins or sultanas
1/4 cup slivered almonds (optional)
1/4 cup tomato paste
1 tbsp apple cider vinegar or lemon juice
1/2 cup beef or vegetable broth
1 large egg, beaten
2 tbsp fresh parsley, chopped (for garnish, optional)
For the Pastry:
1 package (14 oz) refrigerated pie crusts or puff pastry (about 2 sheets)
1 egg, beaten (for egg wash)
Bobotie Spice Mix (if making from scratch):
1 tbsp curry powder
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cloves
1/2 tsp paprika
1/2 tsp dried oregano
Instructions:Prepare the Bobotie Filling:
Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin or use a silicone mold.
In a large skillet, cook the chopped onion and minced garlic over medium heat until softened, about 5 minutes.
Add the ground beef (or beef and lamb) and cook until browned, breaking up the meat as it cooks.
Stir in the Bobotie spice mix, raisins, almonds (if using), and tomato paste. Cook for 2-3 minutes.
Add the apple cider vinegar or lemon juice and beef or vegetable broth. Simmer until the mixture thickens, about 5-7 minutes.
Remove from heat and let the mixture cool slightly. Stir in the beaten egg.
Prepare the Pastry:
Roll out the pie crusts or puff pastry on a lightly floured surface.
Cut out circles slightly larger than the mini muffin tin cups (about 3 inches in diameter).
Gently press the pastry circles into the muffin tin, creating small cups.
Assemble the Cups:
Spoon the Bobotie filling into each pastry cup.
Brush the edges of the pastry with beaten egg to help seal.
If desired, add a small piece of pastry on top as a lid, and brush with egg wash.
Bake:
Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the filling is cooked through.
Serve:
Allow the cups to cool slightly before removing them from the tin.
Garnish with chopped fresh parsley if desired.
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 24 mini cups
