Bobotie tarts

48 tarts servings Prep: 45 mins, Cooking: 1 hr 10 mins

By Food24 September 17 2013
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Ingredients (17)

500 g beef mince
500 g lamb mince
100 g breadcrumbs — white
350 g onion — chopped
30 g curry powder — medium
10 g fresh chillies
10 g turmeric
30 g garlic — cloves, crushed
30 g maldon salt
30 g jam — apricot
30 g demerara sugar
50 ml sunflower oil
100 ml stock — chicken
1 eggs
30 ml lemon juice
4 bay leaves
1 kg puff pastry
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Method:

Preheat oven to 190ºC.

Fry the onions and garlic in the oil. Add the chillies and curry powder.

Add the meat and fry till meat cooked. Add apricot jam, sugar, lemon juice and bay leaves.

Add salt and bread. Cook for 30minutes.

Add chicken stock and the egg. Cook for further 5 minutes.

Once cooked, reserve to one side.

Custard:

Mix 4 eggs, with milk and turmeric.

Puff pastry:

Roll puff pastry into 3mm thickness. Cut and place into prepared mini muffin moulds.

Portion mince into the muffin moulds on top of the puff pastry.

Pour a little egg custard over and place in oven for 15 minutes.

Recipe reprinted with permission of Grant Hawthorne.



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