What’s for dinner? Bobotie pies with banana yoghurt salad

Serves 8

You’ll need: For the bobotie pies – 15ml sunflower oil; 30ml butter; 1 large onion, chopped; 2 garlic cloves, crushed; 3cm ginger, grated; 15ml soft brown sugar; 10ml mild curry powder; 5ml turmeric; 400g beef mince; 60ml raisins; 30ml apricot jam; 10ml brown vinegar; 10ml Worcestershire sauce; 125ml water; salt & freshly ground black pepper to taste; 1 egg, large; 125ml Lancewood Sour Cream; 400g puff pastry (frozen roll), thawed; milk or egg wash; 8 bay leaves.

For the banana yoghurt salad – 3 bananas, ripe; 60ml chutney; 15ml apricot jam; 250ml Lancewood Double Cream Plain Yoghurt; 5ml lemon juice; 10ml fresh coriander, chopped; 45ml flaked almonds, toasted (optional).

How to: 

For the bobotie pies:

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 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. 

For the 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.

* Recipe & image by Lancewood.