RECIPE: Sweet potato bobotie pie
A South African classic with a twist
Serves: 4 - 6
Sweet potato pastry:
140g (1 cup) self-raising flour
5ml (1 tsp) salt
250ml (1 cup) cooked, mashed sweet potato
1 extra-large egg yolk, beaten
30ml (2 tbsp) olive oil
1 large onion, chopped
2 garlic cloves, crushed
500g beef mince
10ml (2 tsp) curry paste
5ml (1 tsp) ground ginger
30ml (2 tbsp) chutney
Handful plump dried apricots, chopped
Salt and black pepper, to taste
375ml (½ cups) milk
2 extra-large eggs, lightly beaten
Pinch of ground turmeric
Lemon leaves or bay leaves, for topping
- Preheat oven to 180ºC.
- To make the pastry, sift flour and salt into a bowl and rub in butter to form crumbs. Add mashed sweet potato and egg yolk and mix well.
- Press pastry into base and sides of a large baking dish and bake for 7-10 minutes. Remove from oven and set aside.
- For the filling, heat the oil in a large pan and fry onion until soft.
- Add garlic and fry for a minute, then add mince and brown.
- Add curry paste and stir-fry for 2 minutes, then stir in ginger, chutney and apricots.
- Season to taste and spoon on top of sweet potato base in baking dish.
- In a jug, beat the milk, eggs and turmeric, season and pour over mince. Push a few lemon leaves or bay leaves into the top and bake for 20-30 minutes or until just set.
- Serve with yellow rice and raisins.