Join our family
Be part of the LANCEWOOD® family to receive our recipes and be the first to know about our new products and competitions.
15 ml sunflower oil
30 ml butter
1 large onion, chopped
2 cloves garlic, crushed
A 3 cm piece ginger, grated
15 ml soft brown sugar
10 ml mild curry powder
5 ml turmeric
400 g beef mince
60 ml raisins
30 ml apricot jam
10 ml brown vinegar
10 ml Worcestershire sauce
125 ml water
Salt & freshly ground black pepper to taste
1 large egg
125 ml LANCEWOOD® Sour Cream
1 x 400 g roll frozen puff pastry, thawed
Milk or egg wash
8 bay leaves
Banana yoghurt salad:
3 ripe bananas
60 ml chutney
15 ml apricot jam
250 ml LANCEWOOD® Double Cream Plain Yoghurt
5 ml lemon juice
10 ml fresh coriander, chopped
45 ml flaked almonds, toasted (optional)
Place a large pan over medium heat and add the oil and butter. Fry the onion, garlic and ginger until soft. Add the sugar, curry powder and turmeric and fry gently for 1 minute.
Add the mince and brown. Add the raisins and stir in the apricot jam, vinegar, Worcestershire sauce, water and seasoning to taste.
Cover and simmer over low heat for 25 – 30 minutes until dry. Leave to cool slightly. Once cooled, mix the egg and sour cream together and mix into the mince mixture.
Sprinkle a surface lightly with flour and roll the dough out lengthways to resemble a rectangle of 22 cm x 44 cm. Cut the dough into 8 x 11 cm x 11 cm squares.
Divide the mince mixture into 8 equal parts. Spoon onto the one side of each square. Brush the edges with egg or milk wash and fold over to form a triangle. Use a fork to seal the edges.
Brush the folded pastry with egg or milk wash and place on a baking sheet lined with baking paper. Cut a slit into the top of each pie and insert a bay leaf. Preheat the oven to 180°C.
Meanwhile place the pies in the freezer until the oven has reached the required temperature.
Bake for 20 – 25 minutes until golden and puffed.
Banana yoghurt salad:
Place the bananas in a serving bowl. Using a separate bowl, mix the chutney, apricot jam, yoghurt and lemon juice together.
Pour over the bananas and mix through. Sprinkle with chopped coriander and toasted flaked almonds (optional).
Serve the bobotie pies with mashed potatoes, peas, chutney and the banana yoghurt salad.
Need help converting your millilitres to grams and everthing in between?
Our Conversion & Measurement Tool can do it all!
Setup your profile to create your own inspiring recipe book and always have your favourite LANCEWOOD® recipes at your fingertips.
Or sign in with: