These individual-sized Bobotie pot pies are a fun twist on the classic South African dish. Perfect for serving at parties or as a comforting meal, they pack all the traditional flavors into mini, portable servings.
Ingredients:For the Meat Filling:
1 lb (450g) ground beef or lamb
1 large onion, finely chopped
2 cloves garlic, minced
1 slice white bread
1/4 cup milk
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/4 cup raisins
1/4 cup slivered almonds (optional)
2 tbsp apricot jam
2 tbsp white vinegar
1 tbsp soy sauce
1 tbsp brown sugar
Salt and pepper to taste
For the Egg Custard Topping:
2 large eggs
1/2 cup milk
1/4 tsp ground turmeric
Salt and pepper to taste
For the Pie Crust:
1 package pre-made pie dough or puff pastry (enough for 8-10 mini pies)
Instructions:Prepare the Meat Filling:
Preheat oven to 375°F (190°C).
Sauté onion and garlic in a skillet over medium heat until softened.
Add ground meat and cook until browned. Drain excess fat.
Soak bread in 1/4 cup milk, then crumble into the meat mixture.
Stir in curry powder, turmeric, cumin, coriander, raisins, almonds (if using), apricot jam, vinegar, soy sauce, and brown sugar. Simmer for 10 minutes. Season with salt and pepper.
Prepare the Custard Topping:
In a bowl, whisk together eggs, 1/2 cup milk, ground turmeric, salt, and pepper.
Assemble the Mini Pot Pies:
Roll out the pie dough or puff pastry and cut into circles that fit your mini pie tins or muffin pan.
Press dough circles into the tins and fill each with the meat mixture.
Pour a small amount of egg custard over each pie.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the custard is set.
Serve:
Allow the mini pies to cool slightly before serving. Enjoy warm.
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Servings: 8-10 mini pies
Notes: You can use a muffin tin or mini pie pans for this recipe. For added flavor, serve with a side of chutney or pickled vegetables.