Bobotie and Pap Tartlets with a Cheddar Crust

Preheat oven to 375°F (190°C).

Prepare the cheddar crust: In a large bowl, combine flour and grated cheddar cheese. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough just comes together. Do not overmix.

Form the crusts: Gently press the cheddar crust dough into the bottom and up the sides of four tartlet tins. Prick the bottom of each crust with a fork.

Bake the crusts: Blind bake the crusts for 10 minutes. This means placing empty baking paper, covered in baking beans or uncooked rice, inside each tartlet to prevent the bottom crust rising too much during the initial cooking. After 10 minutes, remove the tartlets from the oven, take away the paper and beans and bake again for another 5 minutes to dry out and turn golden.

Prepare the pap: While the crusts are baking, bring water (and milk, if using) to a boil in a saucepan. Gradually whisk in the mealie meal, stirring constantly to prevent lumps from forming. Reduce heat to low and simmer for about 15-20 minutes, or until the pap is thick and creamy, stirring frequently. Stir in butter (if using) and season with salt and pepper to taste.

Assemble the tartlets: Spoon the creamy pap into the partially baked cheddar crusts, filling each about halfway. Top with the cooked bobotie.

Bake the tartlets: Return the tartlets to the oven and bake for another 10 minutes, or until the bobotie is heated through and the cheddar crust is golden brown.

Let cool slightly before serving.