Bobotie Tart

By Dixie Elliott

Bobotie Tart
Hailing from South Africa, this dish combines the flavours of spiced sultanas with succulent mince. Topped with silverbeet and eggs and wrapped in pastry this pie is perfect for spring-time picnics.

Serves 6

Click here for Tart Pastry recipe

1 bunch silverbeet, trimmed, finely shredded (you will need 3 cups)

1 tbsp olive oil

1 brown onion, finely chopped

350g beef mince

⅓ cup sultanas

2 tbsp fruit or mango chutney

1 tbsp curry powder

2 eggs, whisked

2 sheets frozen ready-rolled

butter puff pastry, partially thawed

2 tbsp pinenuts

1 egg, extra, whisked

lemon wedges, to serve


1 Place silverbeet into a bowl and cover with boiling water. Stand for 
1 minute. Drain and squeeze liquid from silverbeet. Cool.

2 Preheat oven to 200°C. Heat oil in a frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Add mince and cook, stirring often with a wooden spoon for 5 minutes or until browned. Add sultanas, chutney and curry powder. Season with salt and pepper. Stir and cook for 3 minutes. Cool. Add silverbeet and eggs to mince mixture. Stir until well combined.

3 Cut each sheet of pastry into quarters. Grease 6 round metal pie tins. Line pie tins with squares of pastry.

4 Spoon mince mixture into centre of each piece of pastry. Sprinkle pinenuts onto the top of the tart filling. Fold each corner of pastry over filling towards centre of tarts.

5 Place the tarts onto a baking tray. Brush pastry with the egg wash. 
Bake for 20 minutes or until pastry is puffed and golden. Serve the 
tarts with lemon wedges.


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