Chicken Bobotie Pies

Bread takes the place of pastry for these spicy chicken pies which are a great alternative to sandwiches in a school lunchbox.

Difficulty

Prep Time

20 minutes

Cooking Time

15 minutes

Serves

Yield: 12

Ingredients

  • 24 slices SPAR brown bread
  • SPAR tub margarine for spreading
  • +-250g chicken mince
  • 1 small onion
  • 1 small green apple
  • 10ml SPAR smooth apricot jam or SPAR mango chutney
  • 5ml coconut
  • 15ml SPAR tomato sauce
  • 5ml curry powder

Custard topping

  • 2 large SPAR eggs beaten into 200 ml SPAR full cream milk

Method

  1. Preheat oven to 200ºC. Lightly grease 2 x SPAR Good Living 6-cup giant muffin trays.
  2. Cut off the crusts from each bread slice. Roll each one slightly larger using a SPAR Good Living rolling pin. Lightly spread margarine on one side, and push one into each muffin cup, spread side facing upwards, pressing to ensure a snug fit and room for the filling. Place a second slice on top but at a different angle to provide even height sides.
  3. In a small frying pan, toss the remaining ingredients (except custard topping) together over medium heat to partially cook. Check for seasoning. Spoon into the muffin pan bases until ¾ full.
  4.  Beat the eggs and milk together and pour on to fill up each casing.
  5.  Bake immediately for 12 minutes.

Hints & Tips

Use beef sausage meat for a change
Vary the fillings with tuna or pilchards, savoury beef mince, chakalaka etc
Working moms - bake the night before if your oven is on for dinner anyway, and store in an airtight container in the fridge once they are completely cool.
A roll of thawed ready-rolled frozen brown flour pastry is now available which is a viable option to the bread if you prefer.