2-ingredient Dough Bobotie Rolls

This easy dinner is budget-friendly, flavour-packed, and proudly South African! An easy bread dough is filled with a traditional beef mince bobotie (complete with a creamy savoury custard). As buns, this wholesome mince meal makes an easy prep-ahead snack, healthy dinner, or flavourful lunchbox treat!

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Full recipe:

Serves 5

Hands-on time: 20 minutes
Hands-off time: 35 minutes

INGREDIENTS

For the bobotie filling:
cup NESTL 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
tsp ground turmeric
1 tbsp apricot jam
tsp each salt and pepper, to season
1 XL egg
4-5 bay leaves

For the rolls:
1 cups self-raising flour
cup low-fat plain yoghurt
tsp salt (optional)

Serving suggestion:
Fresh salad

METHOD

For the bobotie filling:
1. In a shallow bowl, combine the NESTL 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:
7. Preheat the oven to 180C and grease a medium-sized rectangular baking dish.

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

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

10. 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.

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

To assemble:
12. Press the back of a spoon into the warm rolls indentations to remove any puffing.

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

14. 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.

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

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