bobotie phyllo pies

bobotie phyllo pies

I came across Bobotie phyllo pies at the Biscuit Mill Market a few months ago and knew right away I was going to make my own version of these. I’m particularly keen on working with phyllo. Its way easier than you might think. The pastry is ready-made therefore there is minimal effort involved. You can wrap just about anything in these flaky layers and instantly give it the WOW factor. Who doesn’t want easy and impressive?

I had a big Bobotie left over after making it for another project, so decided to whip up these pies. Bobotie – for the benefit of any international readers who are not sure what it is, is a local South African dish of savoury mince with fruit chutney and an egg custard on the top. It’s extremely moist, has a mild curry flavour and would normally be served with yellow rice and sambals. It may sound a little strange but it’s very delicious. It is of Malay origin and has been around these parts since the 17th Century.

How to make bobotie phyllo pies:

If you click on the links to y posts on phyllo pies, simply follw one of thise but using cold mixed up bobotie as the filling.

I mixed the custard layer with the mince and then simply filled these pies and rolled them up into triangles. I used the same method as I did with my zesty spinach pies and my mushroom, leek and Parmesan pies. Brush the finished pies with melted butter and scattered over sesame seeds before placing them on a baking tray and baking in a 180C oven for about 25 minutes until golden brown. Serve with your favourite fruit chutney to dip into.

You can find my recipe for a traditional South African bobotie recipe by Carolie de Koster here.

A traditional South African bobotie recipe with fragrant yellow rice




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  1. New follower and fellow South African here! I had to tell you your photos are an inspiration for me – absolutely beautiful! Also, recipes like this make me nostalgic for SA. Lovely work =)

  2. Hi Adrian, welcome! and many thanks for the kind words. Hope to see you around here soon. Sam

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