Vegetable bobotie in a crust


Ingredients 26
Servings 6
Time

Ingredients

  • CRUST
  • 190
    ml
    cake flour
  • 2
    ml
    baking powder
  • 1
    ml
    salt
  • 2
    ml
    each origanum and basil
  • 40
    g
    butter
  • 1
    extra-large egg, whisked
  • BOBOTIE
  • 500
    g
    mince
  • 1
    onion, finely chopped
  • oil
  • 15
    ml
    curry powder
  • 1
    ml
    turmeric
  • 40
    ml
    smooth apricot jam
  • 20
    ml
    apple vinegar
  • 1
    beef stock cube, crumbled
  • 1
    thick slice bread, soaked in a little milk
  • 50
    g
    frozen peas
  • 50
    g
    frozen baby carrots
  • 50
    g
    frozen sweetcorn kernels
  • 25
    g
    sultanas
  • TOPPING
  • 250
    ml
    milk
  • 65
    ml
    apricot yoghurt
  • 2
    extra-large eggs, whisked
  • pinch salt
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray a large 23 cm ovenproof dish with non-stick spray. Combine the cake flour, baking powder and salt in a mixing bowl. Add the seasonings and rub in the butter. Add the egg and mix to form a soft, manageable dough. Roll out the dough and line the prepared dish. Set aside. Fry the mince until done. Remove from the pan and set aside. Sauté the onion in a little oil until glossy. Add the curry powder and turmeric and stir-fry for another minute. Add the mince and mix well. Reduce the heat and add the beef stock cube, bread, vegetables and sultanas. Turn into the crust. Mix all the ingredients for the topping and pour over the meat mixture. Bake for 30 minutes or until the crust is done and the topping has set. Serve with yellow rice and banana salad. Serves 6.
 

Read more on: bake  |  beef
 

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