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
Instructions
Pie pastry
- Preheat oven to 180C
- Combine the flour and salt in a bowl
- Add the cubed butter and mix until crumbly and flaky
- Place in the freezer for 10 minutes to chill the butter
- Remove from the freezer and add the cold water
- Quickly knead until if forms a ball (add a little more water if needed)
- Divide the dough into two and flatten into 4-5 cm thick disks and wrap in cling wrap
- Chill in the fridge for a least 1 hour
Bobotie filling
- Fry the onion and garlic in the oil and then add the mince
- Cook until the mince is crumbly (no big lumps)
- Add all the spices, carrot, jam and lemon juice and mix well
- Add the soaked white break and mix in thoroughly (no visible pieces should remain)
- Add the almonds and sultanas, season and mix well
- Lightly whisk together the buttermilk and eggs
- Spoon the mince mixture into a medium sized oven dish and level it
- Pour the milk and egg mixture over this and poke in the bay leaves
- Bake for 40-45 minutes until the egg custard is set and browned
- Allow to cool completely and store in the fridge until ready to make the pies
Assembly
- Preheat oven to 180C
- Roll out the pastry on a lightly floured surface until about 1/2 cm thick
- Cut medium sized circles about 13cm
- Place a spoonful of the Bobotie mixture on one side of the circle
- Fold over the remaining side of the pastry over the filling
- Pinch the edges together with your fingers or press down with a fork.
- Prepare the egg wash by mixing the egg yolk and fresh cream
- Brush the egg wash over the pies and pierce with a knife
- Bake for 20-25 minutes until golden brown
