Bobotie (South African curried mince pie)

This traditional South African dish combines gently seasoned minced meat with a savory custard topping.


  • 2 slices of white bread
  • 2 onions, chopped
  • 25 grams of butter
  • 2 cloves of garlic, crushed
  • 1 kg pack of minced beef without fat
  • 2 tbsp Madras curry paste
  • 1 tsp dry mix ingredients
  • 3 cloves
  • 5 allspice
  • 2 tbsp peach or mango chutney
  • 3 tbsp sultanas
  • 6 bay leaves
  • For the topping
  • 300 ml full cream milk
  • 2 large eggs



Preheat oven to 180C/fan 160C/gas 4. Pour cold air over bread and set aside to soak.


Meanwhile, fry the onions in the butter, stirring regularly for 10 minutes until they start to color. Add the garlic and beef and mix well, crushing into fine powder until it changes color. Toss curry paste, herbs, spices, chutney, sultanas and 2 bay leaves with 1 tsp salt and plenty of black pepper.


Cover and simmer for 10 minutes. Squeeze the water from the bread, then add it to the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33 cm and about 5-6 cm). Press the mixture down well and smooth the top. You can make and chill 1 day ahead.


For the topping, beat the milk and eggs with the spices, then look over the meat. Sprinkle with the remaining bay leaf and bake for 35-40 minutes until the topping is set and begins to turn brown.

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