Bobotie Pies With Banana Yoghurt Salad

Ingredients

Bobotie pies:

Banana yoghurt salad:

Method

Bobotie pies:
Place a large pan over medium heat and add the oil and butter. Fry the onion, garlic and ginger until soft. Add the sugar, curry powder and turmeric and fry gently for 1 minute.

Add the mince and brown. Add the raisins and stir in the apricot jam, vinegar, Worcestershire sauce, water and seasoning to taste.

Cover and simmer over low heat for 25 – 30 minutes until dry. Leave to cool slightly. Once cooled, mix the egg and sour cream together and mix into the mince mixture.

Sprinkle a surface lightly with flour and roll the dough out lengthways to resemble a rectangle of 22 cm x 44 cm. Cut the dough into 8 x 11 cm x 11 cm squares.

Divide the mince mixture into 8 equal parts. Spoon onto the one side of each square. Brush the edges with egg or milk wash and fold over to form a triangle. Use a fork to seal the edges.

Brush the folded pastry with egg or milk wash and place on a baking sheet lined with baking paper. Cut a slit into the top of each pie and insert a bay leaf. Preheat the oven to 180°C.

Meanwhile place the pies in the freezer until the oven has reached the required temperature.

Bake for 20 – 25 minutes until golden and puffed.

Banana yoghurt salad:
Place the bananas in a serving bowl. Using a separate bowl, mix the chutney, apricot jam, yoghurt and lemon juice together.

Pour over the bananas and mix through. Sprinkle with chopped coriander and toasted flaked almonds (optional).

Serve the bobotie pies with mashed potatoes, peas, chutney and the banana yoghurt salad.