Bobotie Filo Parcels
These Bobotie filo parcels are my interpretation of a South African classic, with a slightly modern spin. This family favourite is often served with sliced bananas, desiccated coconut and Mrs Ball’s chutney on the side, which is how I remember it growing up.
Bobotie was introduced to South Africa by colonists from the Dutch East India Company with the first recorded recipe dating back to 1609. It was embraced and perfected by the Cape Malay community who added their unique blend of earthy spices, lemon zest and curry powder. Originally pork or mutton was used although modern versions are made predominantly with minced beef or lamb.
Most bobotie recipes include a handful of raisins for sweetness although you can of course omit and still have a very authentic bobotie experience. I love the contrast of spicy and sweet, so I’m including the raisins or sultanas, if you prefer. The milk-soaked bread helps to keep the meat moist and thickens the sauce.
A classic boboite has a baked egg and milk custard topping, usually strewn with a bay leaves and maybe a handful of almond flakes. Here, we’re wrapping the spicy meat filling in layers of buttery filo pastry, almost like a pie envelope. The sesame seeds add a lovely nuttiness, and pairs well with the crisp filo pastry.
Bobotie Filo Parcels
Serves 6
- 2 slices white bread, crusts removed and soaked in 200 ml milk
- 30 g (2 tablespoons) golden sultanas
- 45 ml freshly squeezed orange juice
- 30 ml (2 tablespoons) vegetable oil
- 20 g salted butter
- 1 large brown onion, finely diced
- 2 garlic cloves, minced
- 1 carrot, finely grated
- 30 ml (2 teaspoons) freshly grated ginger
- 12.5 ml (2 1/2 teaspoons) curry powder, medium strength
- 1.25 ml (1/4 teaspoon) dried red chilli flakes
- 7.5 ml (1 1/2 teaspoons) ground coriander
- 5 ml (1 teaspoon) turmeric
- zest of 1 lemon and juice of half
- 500 g free-range lean beef mince
- 2 cinnamon sticks
- 15 ml (1 tablespoon) Mrs Ball’s chutney,
- 250 ml (1 cup) chicken stock
- 30 g (2 tablespoons) almond flour
- 9 sheets filo pastry
- 60 ml (4 tablespoons) melted butter
- egg wash (1 egg whisked with 30 ml water)
- sesame seeds, for finishing
How to Make Bobotie Filo Parcels
Preheat the oven to 180º C. Line a baking sheet with parchment paper.
Place the sultanas in a small bowl, cover with the orange juice and set aside.
Heat the oil and butter in a large frying pan. Sauté the onion until soft and translucent. Add the garlic, carrot and ginger. Cook for a further 4 minutes.
Add the mince and cook until nicely browned and just starting to catch on the bottom of the pan. Season with 1 teaspoon salt and freshly ground black pepper. mix in all the spices stirring to coat the meat and bloom the spice, about a minute or two.
Stir in the milk-soaked bread, along with the milk, drained sultanas, cinnamon, chutney, stock and almond flour. Cover partially with a lid and simmer for 20 minutes, or until the carrots are soft and the meat is cooked through.
Cut each filo sheet in half, trimming the edges to form 18 equal squares. Brush each pastry sheet lightly with melted butter, layering 3 sheets atop the other until you have 6 equal stacks. Divide the meat equally between the each filo stack. Gather the pastry edges towards the centre and press firmly together to form a parcel.
Brush with egg wash and scatter over some sesame seeds. Bake for 35-40 minutes until golden and crisp.carrots are soft and the meat is cooked through.
Serve with a spicy peach chutney.
6 Comments. Leave new
Good morning Di. Wow,can’t wait to try this recipe. Beautiful presentation. Thank you for all your inspiring recipes and photos. Kind regards. Annake
Morning Di
Thank you for this recipe. It looks amazing. Our family love Bobotie so this looks like a goodie.
Kind regards
Marie
Thanks Marie. I hope they’ll love this version. It’s a great alternative with the light, crispy filo.
Hello Annake. Thanks so much for your lovely message. You’re very welcome. Hope the recipes will keep you inspired for some delicious, winter cooking. Rgds Di
I made this for a dinner party last night. Turned out wonderful! I did cook the mince for quite a lot longer, to reduce the liquid. Next time I will add much less chicken stock.
I rolled my bobotie into big fat spring roll shapes, which for me works better than the frilly parcel. You get a more even colouring on the filo.
Definitely prefer the filo to the usual boring rice, what a great recipe, thanks!
Hello Mari. Love the idea of a spring roll wrap-up. A fabulous alternative and less fussy also. So glad you liked it!