Bobotie pie

By admin
19 May 2011

Serve 4

5 phyllo pastry sheets 50 g butter, melted 30 ml olive oil 1 onion, chopped 2 cloves of garlic, chopped 10 ml mild curry powder 5 ml turmeric 5 ml ground cumin 500 g mince 20 ml smooth apricot jam salt and freshly ground black pepper a handful of fresh coriander

TOPPING 3 eggs 150 ml milk

Preheat the oven to 180 °C and grease a round ovenproof dish with some of the melted butter.

Brush the phyllo pastry sheets with some melted butter and stack them on top of one another in the dish.

Heat the remaining butter and olive oil in a saucepan.

Add the onion and garlic and fry gently.

Stir in the curry powder, turmeric and cumin and fry for a few minutes.

Add the mince and stir-fry for about 3 minutes.

Stir in the apricot jam and season with salt and pepper.

Add the fresh coriander and spoon the mixture on top of the phyllo pastry sheets.

TOPPING Whisk together the eggs and milk, season with salt and pepper and pour the mixture over the mince.

Bake for 20-30 minutes or until done and serve with a green salad.

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