Recipe of the day: Delicious South African phyllo bobotie tarts

These phyllo bobotie pies make great snacks at parties and braais.

Whether you serve it on a bed of yellow rice, in a Jaffle or baked in deliciously golden puff pastry, the classic South African bobotie is always a hit. If you make a big bowl of bobotie for dinner and have leftovers the next day, you can even use it to make phyllo pies to snack on for lunch.

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Bobotie phyllo pies

Ingredients

Bobotie pies

  • 8 sheets of phyllo dough (2 sheets make 4 x tarts)
  • 200 g melted salted butter
  • Chutney to serve

Bobotie

  • 500 g lean minced beef or lamb
  • 1 large onion, peeled and roughly grated or chopped
  • 2 cloves of garlic, crushed
  • 4 teaspoons medium curry powder
  • 1 teaspoon additional hot or medium curry powder or garam masala
  • ½ teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon mixed dried herbs
  • pinch of cayenne pepper or chili powder
  • ½ red or green pepper, finely chopped
  • 1 large green Granny Smith apple, unpeeled, finely diced or coarsely grated
  • 2 slices of white or brown bread, crustless
  • ½ cup of milk
  • 1 teaspoon of salt
  • 1 teaspoon of baking powder
  • 2 to 3 tablespoons apricot jam or fruit chutney (I used Mrs Balls)
  • 1 tablespoon of white vinegar
  • 1 teaspoon of beef broth powder (or a sachet of concentrated broth)
  • 1/3 cup raisins or sultanas, soaked in hot water to plump

Trim

  • 2 eggs
  • ½ cup of milk
  • ¼ teaspoon of salt
  • 6 to 8 cashews, roughly chopped, optional
  • lemon or bay leaves optional

Method

  1. To make the bobotie, place the meat, onion, garlic and spices in a larger frying pan without broth and sauté over moderate heat for about 5 minutes or until the meat is loose and crumbly .
  2. Add the red pepper and apple and cook for another 5 minutes until the meat is lightly browned.
  3. Pour the milk over the bread to moisten it and add it to the meat with all the other ingredients. Mix, adjust seasoning to taste and pour into a suitable sized baking dish. Press the ground meat firmly and smooth the top.
  4. Whisk together the filling ingredients and pour over the meat. Scatter the nuts on top and stick a few lemon or bay leaves decoratively into the meat.
  5. Bake at 170°C for around 30 minutes until the filling is set and becomes lightly golden.
  6. When you’re ready to bake the pies, carefully remove two sheets of phyllo dough from the package – cover the remaining dough with a clean, damp kitchen towel to prevent it from drying out.
  7. Separate the sheets of dough and lightly brush one with melted butter, then place the unbrushed sheet on top.
  8. Cut the pastry sheets vertically/lengthwise into four equal strips or, if you want to make smaller pies, into five pieces.
  9. Brush the strips with butter, leaving the bottom part where the filling comes in unbrushed.
  10. Place a dollop of bobotie (about a heaping dessert spoon) on the bottom of each piece of dough and fold it over to form a triangle.
  11. Continue to fold the packet as you move up the strip of dough, maintaining the triangle shape. Repeat with the other sheets of dough.
  12. Lightly brush all sides of the triangular tarts with melted butter.

To bake:

Bake in a preheated oven to 180°C/350F and place the tarts on a large lined baking tray. Bake for 20-25 minutes until golden brown

To cook in an air fryer:

Preheat the air fryer to 180°C/350F and depending on the size of your basket, cook them in 3-4 batches for 12 minutes until golden brown.

Serve with chutney on the side for dipping the tarts.

Remarks

  • Bobotie can be made in advance (even a day or two before and stored in the refrigerator).
  • These phyllo pies can be frozen before baking. Wrap in plastic wrap and when ready to bake, defrost, brush with melted butter and bake according to directions.
  • If you are freezing them after cooking, simply defrost them and reheat them in the oven at 180°C for 8 minutes or in an air fryer for about 4-5 minutes at 180°C/350F.

*This recipe is from www.drizzleanddipp.com

To print

Delicious South African phyllo bobotie tarts

These phyllo bobotie tarts will be a big hit with your friends at your next braai or dinner party.

  • Author: Sam from Drizzle & Dip
  • Preparation time: 30 minutes
  • Cooking time: 70 minutes
  • Total time: 100 minutes
  • Category: Appetizers
  • Method: Pastry shop
  • Kitchen: South African

Ingredients

Bobotie pies

  • 8 sheets of filo pastry (2 the leaves make 4 x magpies)
  • 200g salted butter, melted
  • Chutney to serve

Bobotie

  • 500g lean beef or ground lamb
  • 1 large onion, peeled and coarsely grated or chopped
  • 2 garlic cloves, crushed
  • 4 teaspoons medium curry powder
  • 1 teaspoon Extra medium or hot curry powder or garam masala
  • ½ teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon grounded ginger
  • 1/2 teaspoon dried herb mixture
  • pinch of cayenne pepper or chili powder
  • ½ red or green pepper cut into small cubes
  • 1 large unpeeled green Granny Smith apple, finely diced or coarsely grated
  • 2 slices of white or brown bread, crusts removed
  • ½ cup milk
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 23 apricot jam or fruit chutney (I used Mrs Balls)
  • 1 tablespoon White vinegar
  • 1 teaspoon beef broth powder (or A sachet of concentrated broth)
  • 1/3 cup raisins or sultanas, soaked in hot water to plump

Trim

  • 2 eggs
  • ½ cup milk
  • ¼ teaspoon salt
  • 68 coarsely chopped cashews, optional
  • lemon or bay leaves optional

  1. To make the bobotie, place the meat, onion, garlic and spices in a larger frying pan without broth and sauté over moderate heat for about 5 minutes or until the meat is loose and crumbly .
  2. Add the red pepper and apple and cook for another 5 minutes until the meat is lightly browned.
  3. Pour the milk over the bread to moisten it and add it to the meat with all the other ingredients. Mix, adjust seasoning to taste and pour into a suitable sized baking dish. Press the ground meat firmly and smooth the top.
  4. Whisk together the filling ingredients and pour over the meat. Scatter the nuts on top and stick a few lemon or bay leaves decoratively into the meat.
  5. Bake at 170°C for around 30 minutes until the filling is set and becomes lightly golden.
  6. When you’re ready to bake the pies, carefully remove two sheets of phyllo dough from the package – cover the remaining dough with a clean, damp kitchen towel to prevent it from drying out.
  7. Separate the sheets of dough and lightly brush one with melted butter, then place the unbrushed sheet on top.
  8. Cut the pastry sheets vertically/lengthwise into four equal strips or, if you want to make smaller pies, into five pieces.
  9. Brush the strips with butter, leaving the bottom part where the filling comes in unbrushed.
  10. Place a dollop of bobotie (about a heaping dessert spoon) on the bottom of each piece of dough and fold it over to form a triangle.
  11. Continue to fold the packet as you move up the strip of dough, maintaining the triangle shape. Repeat with the other sheets of dough.
  12. Lightly brush all sides of the triangular tarts with melted butter.

To bake:

Bake in a preheated oven to 180°C/350F and place the tarts on a large lined baking tray. Bake for 20-25 minutes until golden brown

To cook in an air fryer:

Preheat the air fryer to 180°C/350F and depending on the size of your basket, cook them in 3-4 batches for 12 minutes until golden brown.

Serve with chutney on the side for dipping the tarts.

Remarks

  • Bobotie can be made in advance (even a day or two before and stored in the refrigerator).
  • These phyllo pies can be frozen before baking. Wrap in plastic wrap and when ready to bake, defrost, brush with melted butter and bake according to directions.
  • If you are freezing them after cooking, simply defrost them and reheat them in the oven at 180°C for 8 minutes or in an air fryer for about 4-5 minutes at 180°C/350F.

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