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Ostrich Bobotie Tarts

Recipe from: 6/1/2007 12:00:00 AM

Ingredients 10
Servings 6
Time 30


  • 30
    Sunflower Oil
  • 400
    Ostrich Mince (lean)
  • 1
    Onion (finely chopped)
  • 2
    Garlic Cloves (crushed)
  • 15
    Ginger (freshly grated)
  • 1
    Green Apple (grated)
  • 15
    Curry Powder
  • 5
  • 50
    Apricot Jam
  • 1
    Lemon zest



1. Heat half the sunflower oil in a large saucepan and brown the mince, stirring well to break up any lumps. Remove from the pan and set aside. Reduce the heat before heating the remaining oil and saut–ing the onion until soft. Add the garlic, ginger, apple, curry powder and turmeric, and cook, stirring, for two minutes.

2. Return the mince to the saucepan and cook over a medium heat, stirring occasionally until the mixture is quite dry. Remove from the heat and stir in the apricot jam and lemon zest, and season to taste with salt and black pepper.

3. Spread out a sheet of phyllo pastry on a clean surface. Brush with melted butter then cover with another sheet of pastry. Repeat with two more sheets so that you have four layers. Cut into circles big enough to line four to six individual quiche tins or ovenproof dishes. Brush with butter.

4. Place the tins onto baking trays and spoon the filling into the pastry cases.

5. Mix the sour cream and egg and season with salt and pepper. Pour over the mince. Push the bay leaves into the mixture and sprinkle with slivered almonds. Bake in a preheated oven for about 30 minutes or until set. Remove from the oven and remove from the tins. Serve hot, accompanied by a fruity salsa and yellow rice.



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