Bobotie and Pap Tartlets with a Cheddar Crust

Individual tartlets featuring the classic South African flavors of bobotie and creamy pap, encased in a savory cheddar cheese crust.

Prep Time

20 minutes

Total Time

45 minutes

Calories

875 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.90/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1cupAll-purpose flour(For the cheddar crust)

£0.20

1cupGrated cheddar cheese(For the cheddar crust, finely grated)

£2.00

0.5cupCold butter(For the cheddar crust, cubed)

£0.75

3tablespoonsIce water(For the cheddar crust)

1.5cupsBobotie (cooked)(Leftover bobotie works great, or use a pre-made one)

£3.50

0.5cupMealie Meal (Maize Meal)(For the pap)

£0.30

1.5cupsWater(For the pap)

0.3cupMilk(For creamier pap (optional))

£0.10

1tablespoonButter(For the pap (optional))

£0.75

To tasteSalt(For seasoning)

To tastePepper(For seasoning)

Total Cost

£7.60

£1.90 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
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.
3.
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.
4.
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.
5.
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.
6.
Assemble the tartlets: Spoon the creamy pap into the partially baked cheddar crusts, filling each about halfway. Top with the cooked bobotie.
7.
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.
8.
Let cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (300g)

875 kcal / 3661 kJ

Carbs

75g

29% of RDA

Fat

50g

71% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

10 g

11% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a richer pap, use full-fat milk and add a knob of butter.

If you don't have tartlet tins, you can use a muffin tin, but the baking time may need to be adjusted.

Add a dollop of chutney to the top of each tartlet after baking for an extra burst of flavor.

The Bobotie can be made ahead of time and stored in the fridge

Cooking Equipment

Oven

Stove

Tartlet tins (4)

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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