Instructions:
- Prepare the Filling:
- Preheat oven to 375°F (190°C).
- In a large skillet, cook 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 minute.
- Add raisins, dried apricots, chutney, and soy sauce. Cook for another 5 minutes, then remove from heat.
- Stir in chopped cilantro if using, then mix in the milk and beaten egg. Season with salt and pepper.
- 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.
- Assemble the Pies:
- Press dough circles into a mini muffin tin or tart pan to form small pie shells.
- Spoon the bobotie filling into each pastry shell.
- Brush the tops with beaten egg.
- 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 from the tin.
- Serve warm or at room temperature.
⏰ Prep Time: 20 minutes
🍳 Cook Time: 25 minutes
🍴 Servings: 12-16 mini pies
PrevNext