Recipe for
Chicken Bobotie Pies
Prep Time:
20 minutes
Cook Time:
15 minutes
Bread takes the place of pastry for these spicy chicken pies which are a great alternative to sandwiches in a school lunchbox.
Ingredients
(Yield: 12)
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
Preheat oven to 200ºC. Lightly grease 2 x SPAR Good Living 6-cup giant muffin trays.
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.
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.
Beat the eggs and milk together and pour on to fill up each casing.
Bake immediately for 12 minutes.
Prep Time:
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.