Cookery by Crookery

Ingredients

For the Bobotie:

• 2-2 1/2 lbs (1 kg) good quality ground beef
• 1 Tbsp avocado or olive oil
• 1 Tbsp Curry Powder
• 1 Tbsp Turmeric
• 1 tsp fresh ginger or 1 Tbsp powdered ginger
• 1 Tbsp Sherry Vinegar
• 2 Tbsp Chutney
• 1/4 cup Sultanas/yellow raisins
• 1/4 cup sliced almonds
• 2 eggs
• 1/2 cup of milk
• 2 slices of savory bread
• 3-5 Bay leaves

For the Samosas:

• Pre-Made Bobotie Mince  (chilled)
• 1 cup white rice, cooled
• 1 Tbsp Mrs. Ball’s Chutney
• 1 tsp Apricot Jam
• 1–2 Large Eggs
• Milk or Cream (a splash)
• Puff Pastry Sheets (thawed but kept cold)
• Egg Wash (1 whisked egg + splash of water/milk)

Method

1. Preheat oven to 350$°$ F/180$°$ C .
2. Brown onion and garlic in oil.
3. Add ground beef and brown with onions and garlic.
4. Lower the heat once the beef is 50% cooked.
5. Add spice mix, water, and mix well.
6. Mix in sherry vinegar , chutney, sultanas/yellow raisins, and sliced almonds. Cover but leave vent and allow to simmer for 15-20 minutes on medium heat, stirring occasionally to distribute moisture.
7. Let cool. Store in a covered container in the fridge for up to a week before you use it. Allow the flavors to meld for at least two days before use.

Samosa Assembly:

The goal is to bind and moisten the filling so it doesn’t leak or crumble inside the puff pastry.

1. Enhance Flavor & Texture: In a large bowl, combine the chilled Bobotie mince with cooked, cooled white rice. Start with approximately 1/4 cup of rice per pound of mince and add more until the mixture feels cohesive.
2. Sweeten & Moisten: Mix in the desired amount of Mrs. Ball’s Chutney and a small touch of Apricot Jam (for added sweetness and to mellow the spices).
3. Create Custard Binder: In a small, separate bowl, whisk  1 to 2 eggs with a splash of milk or cream (enough to make a thin, loose custard).
4. Bind: Thoroughly stir the egg custard mixture into the bobotie mince. The final filling should be moist and easily moldable, but not wet or soupy. The egg will set during baking, locking the filling in place.
5. Cut Pastry: Roll out the puff pastry sheets slightly with the long edge to you. Use a knife to cut 3 to 4 fingers wide strips vertically.
6. Fill & Seal: Place a spoonful of the cold, stabilized filling on the pastry strip leaving room at t he top of the strip to fold over the mince diagonally. Fold the triangle over once more and cut below the fold to close the triangle. Repeat with remaining ingredients.
7. Crimp & Vent: Brush the edges with the egg wash. You can use a fork to firmly crimp the edges closed (ensuring no gaps) if you wish. Cut one or two tiny slits (vents) on the top of each pie.
8. Egg Wash: Brush the entire surface of the pies with the remaining egg wash for a beautiful golden shine.
9. Preheat: Preheat oven to 400 F (200 C).
10. Bake: Place the pies on a parchment-lined baking sheet and bake for 18 to 25 minutes on the middle rack.
11. Check: The pies are done when the puff pastry is fully puffed and has achieved a rich, deep golden-brown color.
12. Cool: Let the pies cool completely on a wire rack before serving.