Motsodishi’s Bobotie Hand Pies Recipe

Motsodishi Mokoena brought the local flavour to SA Bake Off with these mini pies


Ingredients

Pie Pastry

  • 300 g flour
  • 1 tsp salt
  • 226 g butter, chilled and cubed
  • 118 ml water, ice cold

Bobotie filling

  • 500 g lamb mince
  • 30 ml olive oil
  • 1 carrot, peeled & grated
  • 2 onions, chopped
  • 10 ml garlic, chopped
  • 5 ml coriander, ground
  • 5 ml ginger, ground
  • 5 ml curry powder
  • 5 ml cinnamon, ground
  • 5 ml turmeric
  • 15 ml lemon juice
  • 1 slice white bread, milk soaked
  • 125 ml flaked almonds
  • 60 g sultanas, dried
  • 5 ml apricot jam
  • 5 ml salt
  • 4 bay leaves
  • 250 ml buttermilk
  • 2 eggs

Assembly

  • 1 egg yolk
  • 1 tbsp fresh cream

Preparation

Pie pastry

  1. Preheat oven to 180C
  2. Combine the flour and salt in a bowl
  3. Add the cubed butter and mix until crumbly and flaky
  4. Place in the freezer for 10 minutes to chill the butter
  5. Remove from the freezer and add the cold water
  6. Quickly knead until if forms a ball (add a little more water if needed)
  7. Divide the dough into two and flatten into 4-5 cm thick disks and wrap in cling wrap
  8. Chill in the fridge for a least 1 hour

Bobotie filling

  1. Fry the onion and garlic in the oil and then add the mince
  2. Cook until the mince is crumbly (no big lumps)
  3. Add all the spices, carrot, jam and lemon juice and mix well
  4. Add the soaked white break and mix in thoroughly (no visible pieces should remain)
  5. Add the almonds and sultanas, season and mix well
  6. Lightly whisk together the buttermilk and eggs
  7. Spoon the mince mixture into a medium sized oven dish and level it
  8. Pour the milk and egg mixture over this and poke in the bay leaves
  9. Bake for 40-45 minutes until the egg custard is set and browned
  10. Allow to cool completely and store in the fridge until ready to make the pies

Assembly

  1. Preheat oven to 180C
  2. Roll out the pastry on a lightly floured surface until about 1/2 cm thick
  3. Cut medium sized circles about 13cm
  4. Place a spoonful of the Bobotie mixture on one side of the circle
  5. Fold over the remaining side of the pastry over the filling
  6. Pinch the edges together with your fingers or press down with a fork.
  7. Prepare the egg wash by mixing the egg yolk and fresh cream
  8. Brush the egg wash over the pies and pierce with a knife
  9. Bake for 20-25 minutes until golden brown
Recipe by Motsodishi Mokoena (The Great South African Bake Off contestant, season 2)
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