Bobotie Beef Pie
Savor the exotic flavors of South Africa with this comforting Bobotie Beef Pie, a delightful twist on the traditional bobotie dish baked into a flaky shortcrust pastry. This savory-sweet pie combines spiced ground beef infused with aromatic curry, turmeric, and cinnamon, enhanced by the subtle sweetness of dried apricots, raisins, and a touch of fruity chutney. Topped with a creamy egg custard, the filling bakes to golden perfection while bay leaves add a fragrant finishing touch. Perfect for family dinners or gatherings, this hearty recipe delivers a rich blend of textures and flavors that's sure to impress. Easy to prepare and ready in just over an hour, this dish is a must-try for lovers of global cuisine.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 500 grams ground beef
- 2 slices bread
- 250 milliliters milk
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 0.5 teaspoon ground cinnamon
- 50 grams dried apricots, chopped
- 50 grams raisins
- 2 tablespoons chutney (apricot or fruit-based)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 300 grams pre-made shortcrust pastry
- 2 large eggs
- 2 bay leaves
Instructions
Preheat the oven to 180°C (350°F).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon.
While the beef is cooking, soak the bread slices in the milk until softened. Squeeze out the excess milk and crumble the bread into the skillet with the beef, reserving the milk for later.
Stir in the curry powder, turmeric, cinnamon, apricots, raisins, chutney, salt, and black pepper. Mix well and let the mixture cook for another 5 minutes to blend the flavors.
Roll out the shortcrust pastry and line a pie dish with it, trimming any excess around the edges. Poke a few holes in the bottom using a fork, then pre-bake the pastry for 10 minutes in the preheated oven.
Spoon the beef mixture into the pre-baked pastry shell and smooth the top.
In a bowl, whisk the reserved milk with the eggs until well combined. Pour this milk-egg mixture over the top of the beef filling. Place the bay leaves decoratively on top.
Bake the pie in the preheated oven for 35–40 minutes, or until the custard is set and slightly golden.
Remove from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 16.0 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 461 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
