Thursday, November 26, 2015

Bobotie ~ aka South African Curried Mince Pie

The name of this dish is definitely an intriguing one... which of course made me want to make it without even reading the ingredients.

It's the national dish of South Africa Bobotie, pronounced ba-boor-tea,  is a pastry free pie made with a filling of curried meat and fruit topped with an egg based custard!

It's very similar, I guess, to a Shepherd's Pie but without the mashed potato topping.  The topping made with eggs and sour cream was creamy and although I was sceptical about it, surprised me with both texture and flavour.

What can I say - overall it was delish and very easy to make something I love on a week night.  I used half mild curry powder and half hot curry powder but the choice is yours depending on your tastes.  The mixture of curry flavours combined with the sweetness of the apple and raisins makes you instantly understand why this is a much loved dish.

Bobotie ~ aka South African Curried Mince Pie
(Recipe sourced from Weight Watchers Double Up Dinners Cookbook)

Serves 8
ProPoints per serve: 8

1 tablespoon coconut oil
2 brown onions, finely chopped
2 celery sticks, chopped
1 kilogram extra lean beef mince
2 teaspoons tumeric
2 tablespoons curry powder
2 green apples, grated
2 carrots, grated
1/2 cup raisins
4 cups passata
2/3 cup low fat sour cream
2 eggs

Preheat oven to 180 degrees Celsius or 160 degrees Celsius fan forced.

Heat oil in a saucepan over medium high heat.  Cook onion and celery, stirring, for 5 minutes or until softened.  Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.

Add tumeric and curry powder and cook, stirring, for 1 minute or until fragrant.  

Add carrot, raisins and passata and bring to the boil.  Reduce heat and simmer, covered, for 10 minutes.  

Place beef mixture in a large ovenproof dish (or divide between two 1.25L oven proof dishes if you wish to freeze).  Smooth the surface.

Combine sour cream and eggs in a bowl.  Pour sour cream mixture over the mince mixture.  Place bay leaves in the center of each dish.  Bake for 40 minutes or until topping is set.  Serve.

Should you wish to freeze - cool and wrap dish in a double layer of plastic wrap.  Wrap in foil.  Freeze for up to 3 months.  Defrost in fridge overnight.  Reheat in oven preheated to 180 degrees Celsius or 160 degrees Celsius fan forced for 30 minutes or until hot.

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