Bobotie Filo Parcels served with a sweet Apple Ring Chutney – a fabulous twist on a traditional South African recipe

2 slices white bread, crusts removed and soaked in 200ml milk
2 tablespoons golden sultanas
juice of half an orange
2 tablespoons vegetable oil
1 tablespoon butter
1 large brown onion, finely diced
1 garlic clove, minced
1 carrot, finely diced or grated
2 teaspoons freshly grated ginger
2 1/2 teaspoons medium strength curry powder
1/4 teaspoon dried red chilli flakes
1 teaspoon ground coriander
1 teaspoon turmeric
zest of 1 lemon and juice of half
500g free-range lean beef mince
1 cinnamon stick
1 tablespoon Mrs Ball’s chutney
1 cup chicken stock
2 tablespoons almond nibs
6 sheets filo pastry
4 tablespoons melted butter
egg wash (1 egg whisked with 2 tablespoons water)
sesame seeds, for finishing

How to
Preheat the oven to 180º C. Place the sultanas in a small bowl, cover with the orange juice and set aside. Heat the oil and butter in a large frying pan. Sauté the onion until soft and translucent. Add the garlic, carrot and ginger. Cook for a further 4 minutes. Add all the spices and toast for a minute, stirring all the while to prevent the spices from burning and becoming bitter.

Add a drop more oil and mix in the mince. Brown the meat until well coloured and just starting to catch on the bottom of the pan. Season with 1 teaspoon salt and freshly ground black pepper.

Squeeze out the excess milk from the soaked bread and add to the pan, together with the drained sultanas, cinnamon, chutney, chicken stock and almond nibs. Cover with a lid and simmer on a low heat for about 20 minutes until the carrots are soft and the meat is cooked through.

Cut the filo pastry into 12 squares of equal size. Brush six of the pastry layers with melted butter and place the other six filo sheets on top. Divide the meat equally between the filo stacks. Shape the meat into rounds and gather the pastry together at the centre to form a parcel.

Press firmly at the base of the gather to secure the filo in place. Brush with egg wash and scatter over some sesame seeds. Bake for 35-40 minutes until golden and crisp. Serve with pan fried apple rings and a spicy peach chutney.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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