Paptert is proper South African comfort food, and this version layers soft maize meal pap with a bacon, mushroom and spinach filling and plenty of LANCEWOOD® Cheddar, baked until it holds together in generous, golden slices.
The pap soaks up flavour from everything around it, bacon, mushroom, spinach and tomato pressed between soft layers and melted LANCEWOOD® Cheddar, so every forkful carries a bit of everything rather than tasting like plain pap with a topping.
This dish is a staple at any social gathering, hearty enough to be the meal itself rather than a side. It belongs on a table where people are gathered around, plates piled generously.
A paptert, or pap tart, is a South African bake of layered maize meal pap and a savoury filling, topped with cheese and baked until golden. This version uses a bacon, mushroom and spinach filling.
Cook the pap on the stovetop, then layer it with a bacon, mushroom, spinach and tomato filling and grated cheddar in a baking dish. Repeat the layers and bake until golden.
Leave out the bacon and add extra mushrooms or vegetables in its place. The layering and baking method stays the same.
Stir the maize meal in gradually once the water and milk are hot, and keep stirring until it is completely lump-free before covering it to simmer.
Yes, both the pap and filling can be made ahead and layered just before baking, or the whole dish can be assembled and baked a little later the same day.
It is substantial enough to serve on its own, though a simple green salad works well alongside it, especially at a braai.
Pap:
1 liter(s) water
250 ml milk
750 ml maize meal (quick cooking)
5 ml salt
125 g butter
Filling:
30 ml oil
1 onion(s), chopped
2 garlic clove(s), crushed
200 g rindless streaky bacon, chopped
250 g mushrooms, sliced
150 g spinach, chopped
410 g canned chopped peeled tomatoes
15 ml sugar
5 ml dried basil
salt & freshly ground black pepper to taste
750 ml LANCEWOOD® Cheddar, grated
Pap:
Filling:
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