Bobotie is regarded by many as South Africa’s national dish, for good reason. The combination of sweet, sour, spice and the umami heartiness of the mince encapsulates everything good about South African cuisine.
Our favourite pint-sized foodie, Isla Rechner has given this classic dish a twist by encasing the filling in crispy phyllo pastry and serving it with apple chutney, a perfect snack for all the upcoming rugby. You’re welcome!
Bobotie phyllo cigars served with apple chutney
Serves: makes 11 cigars
Apple chutney: 60g butter, 300g Bramley apples, peeled and chopped, 100g golden delicious apples, peeled and chopped, 1 small onion, finely sliced, ½ red chilli, deseeded and finely sliced, 150g brown sugar, 120ml white wine vinegar, 50g Medjool dates, chopped, 15g ginger, 10g tamarind paste
Bobotie mince: 1 slice of white bread, 30ml milk, 20g butter, 1 small onion, sliced, 2 garlic cloves, crushed, 20g curry powder, 5g turmeric powder, 5g cumin powder, 5g coriander, 400g beef mince, 90g fruit chutney, 50g sultanas
For the rest: Juice of 1 lemon, 6 sheets filo, cut into 4 strips each, 100g butter, 20g white sesame seeds, 20 nigella seeds, 1 egg, for egg wash, salad leaves to serve
Method:
Preheat your oven to 180°C. In a bowl mix milk and bread to soften, set aside. In a medium pot, melt butter, then add your onions, sweating until translucent. Add the garlic and spices, cooking for a few minutes. Add the mince and cook through. Add your soaked bread slice and the chutney. Simmer for 20 minutes on medium heat, salting and tasting as you go. Lastly, add your sultanas and lemon juice. Now the fun bit, making up your filo cigar. Take one strip of filo, the shorter end facing you. Brush with melted butter and place another filo strip on top. At the base, place 50g of the spicy mixture. Ensuring to roll tightly, roll up into cigars. Carry on with the rest of the pastry and filling until you have 11 cigars. Brush with egg wash and sprinkle with the sesame seeds and nigella seeds. Bake for 15 minutes or until evenly golden. Serve with apple chutney and a side salad.
