Impress your guests with a fun twist on one of South Africa's most popular traditional dish.
Recipe developed by Imtiyaaz Hart
Yields 8 cups.
Ingredients
500g Ostrich mince (or mince of choice)
1 Red onion
3 Garlic cloves, crushed
3cm Ginger, crushed
6 Bay leaves
3Tbsp Cape Malay masala
1Tbsp hot chilli powder (optional)
3 Slices white bread
1Tsp turmeric
1/2 Cup raisins
2Tbsp hot chutney
2Tbsp apricot jam
300ml Milk
3 Large eggs
1/3 Cup melted butter
8 Sheets phyllo pastry
Olive oil
Salt and pepper
Method
Filling
Soak bread in milk and set aside.
Heat oil in pan and sauté onions, ginger, garlic & 3 bay leaves.
Add spices and mix for an additional 2 min before adding mince.
Cook until mince is browned and add the raisins and bread.
Make sure you squeeze milk out of bread for egg mixture.
Whisk the 3 eggs with the milk and set aside.
Cook the mince mixture for another 5-8min on medium high heat and season with salt and pepper.
Phyllo Cups
To prepare the phyllo - brush each layer with melted butter and cut each sheet into 4 square shapes - I used 2x 4 layers phyllo to get 8 cups.
Add the mince mixture to the phyllo and cover with egg mixture.
Season one last time and top with remaining
bay leaves.
Bake for 25-30min in a preheated oven at 180 degrees.
Serve with yellow basmati rice and chutney.
Enjoy and let Albex Dishwashing Liquid help clean up the mess!
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