Bobotie phyllo tri­an­gles


Drum Food - - CONTENTS -


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.

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