Bobotie Puff Hand Pies

Method

1. Heat the oil in a 20 cm pan over medium heat and cook the onion and garlic for 5 min, until soft.

   Add in this stepVegetable oil 1 tbspOnion, finely chopped ½Garlic cloves 1

   medium heat

2. Stir in the curry powder and turmeric until fragrant, turn up to medium-high heat, add the beef and break it into very fine crumbs as it cooks for 6 min. Big lumps will tear the pastry when you fold it.

   Add in this stepMild curry powder 1 tspGround turmeric ¼ tspMinced beef 200 g

   medium-high heat

3. Add the chutney, raisins and salt, turn down to low heat and cook for 3 min, until every bit of moisture has gone. Spread it out on a plate and cool for 15 min. It must be cool: warm filling melts the butter in the pastry and stops it puffing.

   Add in this stepFruit chutney (for the filling) 2 tbspRaisins, chopped 15 gSalt ½ tsp

   low heat

4. Preheat the oven to 200°C for 15 min and line baking trays with baking paper.

   oven

5. Beat the egg and stir half into the cooled mince (it stands in for the bobotie custard). Cut the pastry into 4 squares of 12 cm, put 2 tablespoons of filling in the middle of each, fold into triangles and press the edges firmly with a fork. Brush the tops with the rest of the egg, scatter with almonds and cut a small steam slit in each.

   Add in this stepEggs 1Puff pastry (thawed if frozen) 300 gFlaked almonds 10 g

6. Space them out on 1 baking tray(s) and bake in the oven for 18 min; with two trays, swap them halfway. They are done when tall, deep golden and crisp right through the base.

   oven

7. While they bake, swirl the dip chutney into the yoghurt and top with chopped coriander. The filling gets very hot, so let the pies cool for about 5 minutes before serving with the dip.

   Add in this stepGreek yoghurt 100 gFruit chutney (for the dip) 1½ tbspFresh coriander 5 g