Serves 5
 

Hands-on time: 20 minutes

Hands-off time: 35 minutes

 

INGREDIENTS
 

For the bobotie filling:

¼ cup NESTLÉ KLIM Full Cream Instant Milk Powder

1 slice white bread

1 tbsp oil

1 small onion, chopped

200g beef mince

2 cloves garlic, crushed

2 tsp curry powder

¼ tsp ground turmeric

1 tbsp apricot jam

½ tsp each salt and pepper, to season

1 XL egg

4-5 bay leaves

 

For the rolls:

1½ cups self-raising flour

¾ cup low-fat plain yoghurt

¼ tsp salt (optional)

 

Serving suggestion:

Fresh salad

 

METHOD

 

For the bobotie filling:

  1. In a shallow bowl, combine the NESTLÉ KLIM Full Cream Instant Milk Powder with 1 cup of warm water and stir to dissolve.
     

  2. Place the bread in the bowl and allow it to soak up the KLIM mixture, about 5 minutes.
     

  3. Place a large non-stick pan over medium heat and add the oil and onion. Cook the onion for 3-4 minutes until softened.
     

  4. Stir the beef mince and garlic into the onion and cook for 5 minutes or until the mince has browned. Keep stirring and add in the curry powder and turmeric and cook for another 2 minutes.
     

  5. Squeeze the excess KLIM mixture out of the bread and crumble the bread into the mince, keeping the milky mixture aside.
     

  6. Take the pan off the heat and add the apricot jam, salt and pepper. Stir to combine then set aside until needed.

 

For the rolls:

  1. Preheat the oven to 180°C and grease a medium-sized rectangular baking dish.
     

  2. In a large mixing bowl, combine the self-raising flour, yoghurt and salt, if using, and mix with a spoon until well combined.
     

  3. On a lightly floured surface, knead the dough until smooth.
     

  4. Divide the dough into 10 even balls and pack the balls tightly into the prepared baking dish. Use the back of a teaspoon to press a hollow into each ball so that it resembles a bowl.

  5. Bake for 10 minutes or until the rolls are lightly golden and slightly firm to the touch.

 

To assemble:

  1. Press the back of a spoon into the warm rolls’ indentations to remove any puffing.
     

  2. Evenly divide the bobotie filling into the par-baked rolls.
     

  3. Add the eggs to the remaining KLIM mixture and beat to combine. Pour this egg mixture over the bobotie filling and scatter the bay leaves on top. Place the dish back into the oven until the custard is set, about 15-20 minutes.
     

  4. Allow to cool for 5 minutes, then serve alongside a salad and ENJOY!

Planning to try this?

 

If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍

2-Ingredient Dough Bobotie Rolls