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Slice of bobotie with cranberry chutney topping
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Bobotie Topped with Custard

This South African dish is a robust meat pie filled with sour dough bread, African spices, chutney and apricot jam and topped with a creamy custard
Course Main Course
Cuisine South African
Keyword bobotie, meat pie, South African meat pie, using chutneys, using jams with savory
Meat & Poultry beef
Prep Time 30 minutes
Cook Time 1 hour
Servings 4
Calories 764kcal
Author dorothy stainbrook

Equipment

Ingredients

Ingredients for filling

  • 2 Tbsp olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic crushed or finely chopped
  • 1 1/2 lb ground chuck or sirloin many recipes use ground lamb
  • 2 slices sourdough bread soaked in milk and squeezed out before using
  • 1 Tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp sea salt
  • 1/2 tsp ground ginger
  • dash pepper
  • 1 granny smith apple peeled and grated (I used box grater)
  • 2 Tbsp apricot jam
  • 4 Tbsp chutney of your choice

Ingredients for custard

  • 1 cup milk I used 1/2 cup 2% and 1/2 cup heavy cream
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground nutmeg
  • 3 large eggs room temp
  • 1 Tbsp brandy
  • 1/2 tsp freshly ground pepper
  • 2 bay leaves for garnish

Instructions

  • Heat oil in large skillet and add onions. Saute onions until golden brown over low heat, about 5-10 minutes. Add garlic for last minute of saute, so as not to burn garlic
  • Add meat to the skillet and sauté until nicely browned and no longer pink. Turn off burner and drain any excess grease after it is browned.
  • Remove pan from the burner, add remaining ingredients, including soaked bread (before adding bread, use your hands to wring out the milk from the bread). Stir everything together until well-combined and place mixture in greased pie pan or ovenware dish.
  • Make the custard: Whisk alll custard ingredients together with wire whisk, except bay leaves, and pour over the beef mixture. Arrange the bay leaves in the center of the meat pie.
  • Bake at 350 F for approximately 50 minutes. Cool five minutes or so before cutting and serve with additional chutney on the side.

Nutrition

Calories: 764kcal | Carbohydrates: 40g | Protein: 40g | Fat: 48g | Saturated Fat: 17g | Cholesterol: 250mg | Sodium: 1490mg | Potassium: 751mg | Fiber: 3g | Sugar: 14g | Vitamin A: 736IU | Vitamin C: 8mg | Calcium: 151mg | Iron: 6mg