Phyllo samosas filled with traditional Cape Malay Bobotie.
500g Ground Beef or Lamb
1 Onion, finely chopped
1 Slice white bread, crust removed, cut into blocks
Salt and pepper to taste
½ Tbs Sugar
15ml Lemon juice
1 Egg Lightly beaten
To start, place the milk and bread in a jug and mash the bread into the milk until you have a paste. Set this aside.
Heat a wok or pan over medium-high heat. Add the butter and fry the onion for 6 to 8 minutes until soft and slightly browned.
Add the ground beef and chop this into the onion. Minced meat has a tendency to clump when fried. You need to chop it apart to get a nice even texture.
Once the mince is separated, add the garam masala, salt, cracked black pepper, sugar, and lemon juice. Stir this in until combined.
Add the milk bread paste and stir this in thoroughly, then remove the wok from the heat.
Pour in the lightly beaten egg and stir this in. Set the pan aside to cool.
Unpack your phyllo pastry and cut it into strips. The wider the strips, the larger your samosas will be. The size is entirely up to you, but whatever width you choose, the length must be 5 times that of the width. I have cut my strips to 90mm, and the corresponding length is 450mm.
Brush a strip of phyllo lightly with the melted butter. Place a heaped tablespoon of the bobotie at the end of the phyllo.
Fold the pastry at 45 degrees over the bobotie, then fold it straight upward, then again at 45 degrees, and so on, until the samosa is formed.
Continue to form the remaining samosas.
Cover a baking sheet in foil and lightly grease the foil. Transfer the samosas to the baking sheet and bake them in a preheated oven at 200c or 400f for 15 minutes until crispy and lightly golden.
Remove the pastries from the oven and serve immediately with fruit chutney or mango achar.
Easy to Make Homemade Phyllo Pastry Recipe
4 Cups all-purpose flour
1 Tsp White vinegar
1 Tsp Olive oil
15ml Lemon Juice
300ml Hot water (70c)
Flour for dusting
Place the four in your food processor. With the machine running on medium speed, drizzle the white wine vinegar, olive oil, and lemon juice into the flour.
Allow this to run for 60 seconds until the liquid is very well distributed in the flour.
Increase the speed of the machine to maximum a slowly pour in the hot water. Allow this to run for 60 seconds until the flour looks like a fine crumbly mass.
Turn the mixture out into a large mixing bowl. Using your hands, compress the mixture together into a single mass of dough.
Turn the dough out onto your work surface and kneed it for 10 minutes. The dough is stiff and dry and you have to use both hands to knead.
At the 10 minute point the dough will still break apart, but don't be too concerned about this, your pasta roller will finish the kneading for you.
Wrap the dough tightly in cling-wrap and allow it to rest in your refrigerator for at least 2 hours.
Remove the dough and divide it into 10 pieces, using your scale.
Working with one piece at a time, slightly flatten the dough and pass it through the pasta roller on its widest setting. Fold the dough in half and pass it through again. Repeat this another 4 or 5 times until the dough is silky smooth.
Reduce the width of the roller to number 2, pass it through again. Then number 3, and so on.
By the time you reach number 5 or 6, the dough will begin to feel damp. Lie it on the work surface and rub a little flour into both sides of the dough.
Continue rolling, decreasing the thickness by one step each time, until you reach the thinnest setting, or number nine.
By this stage, you will have a long, paper-thin length of dough.
Spread the dough over your work surface and lightly rub a little more flour into both sides of the pastry. Trim the ends square and cut the length in half. Stack the pastry, cover it with a damp tea towel, and continue processing the remaining dough.
If you're not using the pastry immediately, fold it into quarters, wrap it loosely in cling-wrap and store in your refrigerator for up to 10 days, or in your freezer for up to 3 months.
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