Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
500g freshly ground steak mince Seasonings salt and black crack pink peppercorn dusting 2 teaspoon ginger, garlic, red freshly crushed relish2 teaspoon traditional curry powder¼ teaspoon cinnamon powder 120ml fresh milk1 teaspoon lemon juicePinch lemon pepper 1 slice white bread (crust removed) 1 teaspoon sugarPinch clove powder 3 Tablespoon butter ghee (Clarified butter) 1 tablespoon veg oil1 med red onion1 egg beaten 1 Tablespoon butter ghee (Clarified butter) 1 pack/box Phylio pastry room tempHandful raisen Sprinkle garam masala for garnish 1 small bay leaf(remove once cook)
Flour paste 3 Tablespoon cake flour Add water to make a wet paste, cling set aside.
Pour milk in a small jug, add bread, cinnamon powder soak till it becomes a paste set aside.
In a bowl marinate the steak mince with ginger, garlic relishes, seasoning salt, pink peppercorn, sugar, lemon juice chill in refrigerator.
In a saucepan, on medium heat add oil fry the chopped red onions and 1 whole small bay leaf until light brown. Add marinated mince and let it fry in the oil with the red onions try to use the back of a spatula to even out the lumpy mince as they tend to curl up, flatten, separate so when u fill it will be distributed evenly. Next add in the milk and bread paste, give it a quick stir until the mixture is combined. Add in the beaten egg, butter ghee (Clarified butter) and lower heat, as the egg custurd, sprinkle garam masala, raisen give it a light toss switch off removed from heat. Remove the bay leaf from the saucepan before filling. Garnish with fresh chopped dhania (coriander). Set aside to cool. Work on the board or marble surface, unpack your Phylio pastry, cut to required strip, and width measurements.
Using a pastry brush, lightly brush with melted butter ghee (Clarified butter), add a tablespoon of the bobotie filling at the end of the phyllo, fold at 45 degrees over the boboti, turn in triangular fashion until u reach the top till the samosa shape is formed. Take a little paste and smear on the top like you sealing an envelope.
Cover with a damp kitchen towel until you have completed all.
Take a Swiss roll pan cover greased foil. Place the samosas and baked them in a preheated oven 200 degrees for 10 minutes after that reduce to 180 for another 5 minutes until crisp and a beautiful colour.
Serve these beauties just in time for iftaar /Boeka. Enjoyed best with Mango achaar or fruit chutney Garnish with coloured seseme seeds or which ever suits your fancy.
INFO & TIPS
Ideal Boeka or iftaar treat served with Mango achaar or fruit chutney during Ramadaan.
Remove bay leaf Once filling cooked
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