Instructions:
- Prepare the Filling:
- Preheat oven to 375°F (190°C).
- Heat vegetable oil in a skillet over medium heat. Add onions and garlic, cooking until softened and translucent.
- Add ground beef or lamb and cook until browned. Drain excess fat.
- Stir in curry powder, turmeric, cumin, coriander, cinnamon, and cloves. Cook for 1-2 minutes to allow the spices to release their flavors.
- Add raisins, dried apricots, mango chutney, and soy sauce. Stir and cook until well combined.
- In a small bowl, soak the bread slices in 1/2 cup milk. Once soaked, squeeze out excess milk and crumble the bread into the meat mixture.
- Add the crumbled bread, 1 egg, and lemon juice to the meat mixture. Season with salt and pepper. Mix well and set aside.
- Prepare the Pastry:
- Roll out pie crusts or puff pastry on a floured surface.
- Cut circles of dough using a cookie cutter or glass, about 3 inches in diameter. You’ll need enough circles to fit into mini muffin tins or tart pans.
- Assemble the Pies:
- Press the dough circles into the mini muffin tins or tart pans to form small pie shells.
- Spoon the bobotie filling into each pastry shell.
- Use additional dough circles to cover the tops, or create lattice patterns if desired. Press the edges to seal.
- Brush the tops with beaten egg for a golden finish.
- Prepare the Topping:
- In a bowl, whisk together 1 cup milk and 1 egg. Pour this mixture evenly over the filled pies.
- Optionally, place a bay leaf on top of each pie for garnish.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is cooked through.
- Serve:
- Allow the mini pies to cool slightly before removing them from the tin.
- Serve warm or at room temperature.
⏰ Prep Time: 20 minutes
🍳 Cook Time: 20-25 minutes
🍴 Servings: 12-16 mini pies
Enjoy your Mini Bobotie Meat Pies—a portable and flavorful version of a classic South African dish! 🥧🌟
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