Empty My Fridge
Pull-Apart Bobotie Buns
Ingredients
- Vegetable oil2 tsp
- Onion · finely diced½
- Garlic · crushed2 cloves
- Curry · powder1 tsp
- Coriander seed · powder½ tsp
- Cumin · powder½ tsp
- Turmeric · powder1 tsp
- Bay leaf3
- Ground beef1
- Raisin¼ cups
- Each salt & pepper · to taste½ tsp
- Wellington’s Mild chutney · plus extra to glaze the buns2 tbsp
- Sasko Regular White Buns6
- Cheddar cheese · grated¾ cups
- Parsley · chopped3 sprigs
- Extra chutney
Instructions
- Preheat the oven to 180°C and generously grease a baking tray.
- Heat the oil in a frying pan and soften the onion until soft and translucent. Add the garlic, spices and bay leaves and toast the spices. Add the mince and brown it, breaking it into small pieces.
- Once fully browned, add the raisins, seasonings, chutney and ¼ cup water. Cover and simmer until the mince is tender and the raisins have softened. Remove from the heat.
- Using a serrated knife, cut each bun in half without cutting all the way through. Make 2 more cuts, turning the bun after each one, to form a star pattern on top.
- Fill the crevices with the mince filling, top with grated cheese, transfer to the baking tray and bake for 15 minutes or until the cheese has melted.
- Remove the buns from the oven, brush with the extra chutney and sprinkle with parsley.
Summarized from Foodies of South Africa's video. Watch it for the details.
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GarlicOnionCheeseGround beefCheddar cheeseRaisin
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