Mini Bobotie Savory Pies

Prepare the Filling:

Preheat oven to 375°F (190°C).

In a 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, dried apricots, almonds (if using), raisins, chutney, and soy sauce. Cook for 5 minutes.

In a bowl, whisk together milk and egg. Stir into the meat mixture and cook until thickened. 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 the 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 and the filling is set.

Cool and Serve:

Let the mini pies cool for a few minutes before removing from the tin.

Serve warm or at room temperature.

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 24 mini pies