Bobotie Empanadas with Cilantro Lime Crema

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.

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.

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.

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.

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.

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.

Serve: Serve the warm bobotie empanadas with the cilantro lime crema on the side for dipping.