Spicy Bobotie Samosas with Mint-Coriander Chutney

A South African twist on the classic samosa, filled with a spiced bobotie mixture and served with a refreshing mint-coriander chutney.

Prep Time

20 minutes

Total Time

45 minutes

Calories

610 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.91/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

500gGround Beef(Lean ground beef recommended)

£3.50

1mediumOnion(Finely chopped)

£0.50

2clovesGarlic(Minced)

£0.20

2tbspCurry Powder(Mild or Medium, to taste)

£0.25

0.5tspTurmeric Powder

£0.10

1tspGaram Masala

£0.15

50gDried Apricots(Chopped)

£0.75

50gRaisins

£0.40

30gAlmonds(Flaked or chopped)

£0.60

2tbspChutney (Mango or Apricot)

£0.30

2slicesBread(White bread, crusts removed)

£0.20

0.3cupMilk(For soaking the bread)

£0.10

1Egg(Beaten)

£0.25

12Samosa Pastry Sheets(Spring roll pastry sheets can be substituted)

£2.00

As neededOil(For brushing the samosas)

£0.15

0.5cupFresh Mint(Packed)

£0.75

0.5cupFresh Coriander(Packed)

£0.75

1Green Chili(Optional, finely chopped. Adjust to taste)

£0.20

1tspGinger(Grated)

£0.10

2tbspLemon Juice

£0.20

2tbspWater(Adjust for consistency)

To tasteSalt

Total Cost

£11.45

£1.91 per serving

Instructions

1.
**Prepare the Bobotie Filling:** Soak the bread in milk until softened. Squeeze out excess milk and crumble the bread.
2.
In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat.
3.
Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
4.
Stir in the curry powder, turmeric powder, and garam masala. Cook for 1 minute more, until fragrant.
5.
Add the soaked bread, dried apricots, raisins, almonds, and chutney to the skillet. Mix well.
6.
Simmer for 10 minutes, stirring occasionally, until the flavors have melded.
7.
Remove from heat and let the mixture cool slightly.
8.
Stir in the beaten egg.
9.
**Assemble the Samosas:** Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
10.
Lay out a samosa pastry sheet. Place a spoonful of the bobotie filling in one corner.
11.
Fold the pastry over to form a triangle, then continue folding along the length of the pastry sheet, maintaining the triangular shape.
12.
Seal the edges of the samosa with a little water or egg wash.
13.
Repeat with the remaining pastry sheets and filling.
14.
Brush the samosas with oil and arrange them on the prepared baking sheet.
15.
Bake for 20-25 minutes, or until golden brown and crispy.
16.
**Prepare the Mint-Coriander Chutney:** In a food processor or blender, combine the mint, coriander, green chili (if using), ginger, lemon juice, water, and salt.
17.
Blend until smooth, adding more water if needed to achieve the desired consistency.
18.
**Serve:** Serve the hot samosas with the mint-coriander chutney.

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My Notes

Nutrition Information

Nutrition per serving (180g)

610 kcal / 2552 kJ

Carbs

40g

15% of RDA

Fat

38g

54% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

20 g

22% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a spicier bobotie filling, add a pinch of chili flakes or chopped fresh chili.

You can also deep-fry the samosas for a crispier texture. Ensure the oil is hot before adding the samosas.

Make the bobotie filling ahead of time and store it in the refrigerator for up to 2 days.

The chutney can be made a day ahead and stored in the refrigerator.

Cooking Equipment

Large skillet

Baking sheet

Food processor or blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier bobotie filling, add a pinch of chili flakes or chopped fresh chili.

You can also deep-fry the samosas for a crispier texture. Ensure the oil is hot before adding the samosas.

Make the bobotie filling ahead of time and store it in the refrigerator for up to 2 days.

The chutney can be made a day ahead and stored in the refrigerator.

Spicy Bobotie Samosas with Mint-Coriander Chutney

Ingredients

Instructions