Bobotie phyllo triangles
MAKES 16 PREPARATION TIME: 10 MIN COOKING TIME: 30 MIN
1 slice white bread
250ml (1c) milk
30ml (2T) oil
2 onions, finely chopped
30ml (2T) medium curry powder 5ml (1t) cumin seeds
2,5ml (½t) ground coriander 2,5ml (½t) ground turmeric 500g beef mince
60ml (¼c) apricot jam
60ml (¼c) almonds
60ml (¼c) raisins
30ml (2T) lemon zest
2 dried bay leaves, crumbled salt and pepper
8 phyllo sheets 60ml (¼c) butter 1egg chutney to serve
Preheat the oven to 180°C.
1 FILLING Soak the bread in the milk for 10 minutes or until soft. Mash with a fork.
2 Heat the oil over medium heat and sauté the onions for 2 minutes. Add the curry powder and other spices and stir until fragrant. Add the mince and fry until just done. Stir in the jam.
3 Remove from the heat and stir in the mashed bread and the remaining ingredients. Season well with salt and pepper.
4 PASTRY Place a sheet of phyllo pastry on a work surface, keeping the rest of the pastry covered with a damp cloth to prevent it from drying out. Cut the pastry into four 6-cm wide strips.
5 Brush each strip with butter and place 2 strips on top of each other. Spoon 10 ml (2T) of the mince mixture on one end of the double strip. Fold a corner of the pastry over the mince, so the edge meets the side edge to form a triangle. Continue folding in the triangle shape to the end of the strip. Brush butter on the edge to seal the triangle. Repeat with pastry and filling until done. 6 Brush all the triangles with egg on both sides and bake for 15 minutes or until golden. Serve warm with chutney.