Mini Bobotie Pot Pies

Instructions:

1. Prepare the Filling:
   • Preheat oven to 375°F (190°C).
   • In a large skillet, cook the ground beef or lamb over medium heat until browned. Drain excess fat.
   • Add onions and garlic; cook until softened.
   • Stir in curry powder, turmeric, cumin, coriander, and cinnamon. Cook for 1-2 minutes.
   • Add raisins, dried apricots, chutney, and soy sauce. Cook for 5 minutes, then remove from heat.
   • Mix in the milk and beaten egg. Season with salt and pepper. Allow to cool slightly.
2. 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 3-4 inches in diameter.
3. Assemble the Pot Pies:
   • Press the dough circles into a mini muffin tin or small tart pans to form small pie shells.
   • Spoon the bobotie filling into each pastry shell.
   • Cut smaller circles or shapes of dough to top each mini pie, or use leftover dough to create a lattice top. Press edges to seal.
   • Brush the tops with beaten egg.
4. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is set.
5. Serve:
   • Let the mini pot pies cool slightly before removing from the tin.
   • Serve warm or at room temperature.

⏰ Prep Time: 20 minutes
🍳 Cook Time: 25 minutes
🍴 Servings: 12-16 mini pot pies

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