Bobotie Phyllo Cups with Chutney & Banana Brûlée

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.


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



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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