Bobotie Empanadas with Cilantro Lime Crema

Savory Bobotie filling in a crispy empanada shell, complemented by a refreshing cilantro-lime crema. A delicious fusion of South African flavors in a convenient snack.

Prep Time

20 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.27/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1package (12-14)Empanada Dough(Store-bought or homemade)

£3.50

500gGround Beef(Or lamb/veal)

£4.00

1mediumOnion(Finely chopped)

£0.50

2clovesGarlic(Minced)

£0.20

2tablespoonsCurry Powder(Mild to medium strength)

£0.25

0.5teaspoonTurmeric

£0.10

0.5teaspoonGaram Masala

£0.15

0.5teaspoonGround Cumin

£0.10

2tablespoonsChutney(Mrs. Balls chutney is traditional)

£0.30

0.3cupDried Apricots(Chopped)

£0.75

0.3cupRaisins or Sultanas

£0.35

2slicesBread(Soaked in milk)

£0.20

0.3cupMilk(For soaking bread)

£0.10

1Egg(Beaten)

£0.30

2Bay Leaves

£0.10

2tablespoonsVegetable Oil(For cooking)

£0.15

To tasteSalt

To tasteBlack Pepper

1cupSour Cream or Greek Yogurt(For crema)

£1.20

0.3cupCilantro(Chopped, for crema)

£0.60

2tablespoonsLime Juice(For crema)

£0.25

Total Cost

£13.10

£3.27 per serving

Instructions

1.
Prepare the Bobotie Filling: Soak the bread slices in milk. In a large skillet, heat the oil over medium heat. Add the onion and garlic and sauté until softened. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
2.
Add Spices and Fruits: Stir in the curry powder, turmeric, garam masala, and ground cumin. Cook for 1 minute, stirring constantly, until fragrant. Add the chutney, dried apricots, and raisins/sultanas. Mix well.
3.
Combine Ingredients: Squeeze out the excess milk from the soaked bread and add the bread to the skillet. Stir in the beaten egg. Season with salt and pepper to taste. Add the bay leaves. Simmer for 10 minutes, stirring occasionally, until the flavors have melded.
4.
Assemble the Empanadas: Preheat oven to 375°F (190°C) or heat oil in a deep fryer to 350°F (175°C). On a lightly floured surface, roll out each empanada dough circle slightly. Place a spoonful of the bobotie filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Press the edges together firmly to seal, using a fork to crimp the edges for a decorative touch.
5.
Bake or Fry: For baking: Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with egg wash (optional). Bake for 20-25 minutes, or until golden brown. For frying: Carefully lower the empanadas into the hot oil, a few at a time. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove from the oil and drain on paper towels.
6.
Make the Cilantro Lime Crema: In a small bowl, combine the sour cream (or Greek yogurt), cilantro, and lime juice. Mix well and season with salt to taste.
7.
Serve: Serve the warm bobotie empanadas with the cilantro lime crema on the side for dipping.

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My Notes

Nutrition Information

Nutrition per serving (200g)

750 kcal / 3138 kJ

Carbs

55g

21% of RDA

Fat

45g

64% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

Adjust the spice level of the bobotie by using a mild or hot curry powder.

For a vegetarian version, substitute the ground beef with lentils or a plant-based ground.

Empanadas can be made ahead of time and frozen before baking or frying. Thaw completely before cooking.

The cilantro-lime crema can be made a day in advance and stored in the refrigerator.

Cooking Equipment

Large Skillet

Baking Sheet or Deep Fryer

Oven (if baking)

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the spice level of the bobotie by using a mild or hot curry powder.

For a vegetarian version, substitute the ground beef with lentils or a plant-based ground.

Empanadas can be made ahead of time and frozen before baking or frying. Thaw completely before cooking.

The cilantro-lime crema can be made a day in advance and stored in the refrigerator.

Bobotie Empanadas with Cilantro Lime Crema

Ingredients

Instructions