LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
6
50 MINS
35 MINS
15 MINS
INGREDIENTS
2 tsp cooking oil
½ (100g) medium onion, finely diced
2 (10g) cloves garlic, crushed
1 tsp (5ml) mild curry powder
½ tsp (2.5ml) coriander powder
½ tsp (2.5ml) cumin powder
1 tsp (5ml) turmeric powder
3 bay leaves
1 tray (500g) lean beef mince
¼ (40g) cup raisins
½ tsp (2.5ml) each salt & pepper, to taste
2 tbsp (30ml) Wellington’s Mild chutney, plus extra to glaze the buns
6 Sasko Regular White Buns
¾ cup (60g) cheddar cheese, grated
3 sprigs of parsley, chopped
SERVING SUGGESTION:
Extra chutney
METHOD
1. Pre-heat the oven to 180ºC and generously grease a baking tray.
2. Heat the oil in a frying pan, add the onion and saute until soft and translucent. Add the garlic, spices and bay leaves and allow the spices to toast. Add in the mince and brown while breaking up into smaller pieces.
3. Once fully browned, add in the raisins, seasonings, chutney and ¼ cup water, allow to simmer until tender with the lid on allowing the raisins to soften. Once cooked, remove from the heat.
4. Using a serrated knife, cut each Sasko Regular White Bun in half, without cutting all the way
through. Repeat with 2 more cuts, while rotating the bun after each slice, to create a star pattern on top.
5. Fill the crevices with the mince filling, top with grated cheese and transfer to the baking tray and bake for 15 mins or until the cheese has melted.
6. Remove the buns from the oven and brush with the extra chutney and sprinkle with parsley.
7. Transfer to a plate and serve and ENJOY!
Pull-Apart Bobotie Buns
LEVEL:
EASY
SERVES:
6
TOTAL TIME:
50 MINS
PREP TIME:
35 MINS
COOK TIME:
15 MINS
Pull-Apart Bobotie Buns
INGREDIENTS
2 tsp cooking oil
½ (100g) medium onion, finely diced
2 (10g) cloves garlic, crushed
1 tsp (5ml) mild curry powder
½ tsp (2.5ml) coriander powder
½ tsp (2.5ml) cumin powder
1 tsp (5ml) turmeric powder
3 bay leaves
1 tray (500g) lean beef mince
¼ (40g) cup raisins
½ tsp (2.5ml) each salt & pepper, to taste
2 tbsp (30ml) Wellington’s Mild chutney, plus extra to glaze the buns
6 Sasko Regular White Buns
¾ cup (60g) cheddar cheese, grated
3 sprigs of parsley, chopped
SERVING SUGGESTION:
Extra chutney
METHOD
1. Pre-heat the oven to 180ºC and generously grease a baking tray.
2. Heat the oil in a frying pan, add the onion and saute until soft and translucent. Add the garlic, spices and bay leaves and allow the spices to toast. Add in the mince and brown while breaking up into smaller pieces.
3. Once fully browned, add in the raisins, seasonings, chutney and ¼ cup water, allow to simmer until tender with the lid on allowing the raisins to soften. Once cooked, remove from the heat.
4. Using a serrated knife, cut each Sasko Regular White Bun in half, without cutting all the way
through. Repeat with 2 more cuts, while rotating the bun after each slice, to create a star pattern on top.
5. Fill the crevices with the mince filling, top with grated cheese and transfer to the baking tray and bake for 15 mins or until the cheese has melted.
6. Remove the buns from the oven and brush with the extra chutney and sprinkle with parsley.
7. Transfer to a plate and serve and ENJOY!