Bobotie Phyllo Pies

Name: Bobotie Phyllo Pies
Prep time: 30 min
Cook time: 1 h
Total time: 1 h
Yield: 12 servings
Cuisine: South African
Ingredients: 8 Phyllo pastry sheets (2 sheets make 4 pies); 200 g Salted butter (melted); Chutney; 500 g Beef or lamb mince (lean); 1 large Onion (peeled and coarsely grated or chopped); 2 Garlic cloves (crushed); 4 tsp / 20 ml Medium curry powder; 1 tsp / 5 ml Hot curry powder or garam masala (for extra heat); 1/2 tsp Turmeric; 1/2 tsp Ground coriander; 1/2 tsp Ground ginger; 1/2 tsp Dried mixed herbs; Cayenne pepper or chilli powder; 1/2 Red or green pepper (finely diced); 1 large Granny Smith apple (unpeeled, finely diced or grated); 2 White or brown bread slices (crusts removed); 1/2 cup / 125 ml Milk; 1 tsp / 5 ml Salt; 1 tsp / 5 ml Baking powder; 2–3 tbsp / 30 ml Apricot jam or fruit chutney; 1 tbsp / 15 ml White vinegar; 1 tsp / 2.5 ml Beef stock powder (or 1 sachet stock concentrate); 1/3 cup / 80 ml Raisins or sultanas (soaked in hot water to plump); 2 Eggs; 1/2 cup / 125 ml Milk; 1/4 tsp / 1 ml Salt; 6–8 Cashew nuts (roughly chopped, optional); Lemon or bay leaves

These crispy phyllo triangles are filled with classic South African bobotie – a warmly spiced mince with fruit, chutney, and a silky egg topping. Perfect as an appetizer, snack, or party tray, each pie brings together flaky pastry and the sweet-savoury balance of bobotie in bite-sized form.

Cuisine	South African
Category	Snack
Prep Time	30 minutes
Cook Time	1 hour 10 minutes
Rest Time	10 minutes
Total Time	1 hour 50 minutes
Servings	12 servings
Difficulty	Medium
Published	8/24/2025

Instructions

1
In a large non-stick pan, cook the mince, onion, garlic, and spices over moderate heat for about 5 minutes until the meat breaks apart and becomes crumbly.
2
Stir in the diced red pepper and apple. Continue cooking for another 5 minutes until the meat is lightly browned.
3
Soak the bread in milk, then mash and add to the meat. Mix in salt, baking powder, jam or chutney, vinegar, stock powder, and raisins. Combine well, press mixture firmly into an ovenproof dish, and smooth the top.
4
Beat together the eggs, milk, and salt for the topping. Pour over the meat, scatter cashews if using, and tuck in bay or lemon leaves for aroma.
5
Bake at 170ºC (340ºF) for about 30 minutes until the topping is set and golden.
6
For the pies, remove 2 phyllo sheets, brushing one with melted butter, then layering the other on top. Keep unused pastry covered with a damp cloth.
7
Cut the layered sheets lengthwise into 4 strips (or 5 for smaller pies). Brush each strip with butter, leaving the bottom edge unbrushed for filling.
8
Place a spoonful of cooked bobotie at the bottom edge of each strip, fold into a triangle, and keep folding upwards to maintain the shape. Repeat with all pastry.
9
Brush all sides of the triangles with butter.
10
To bake in oven: place pies on a lined tray, bake at 180ºC (350ºF) for 20–25 minutes until golden. For air fryer: cook in batches at 180ºC (350ºF) for 12 minutes until crisp.
11
Serve warm with chutney for dipping or drizzling.

Nutrition Information

Calories	265
Protein	13g
Carbohydrates	23g
Total Fat	14g
Saturated Fat	6g
Polyunsaturated Fat	2g
Monounsaturated Fat	4g
Trans Fat	0g
Cholesterol	68mg
Sodium	360mg
Potassium	290mg
Fiber	2g
Sugar	8g
Vitamin A	150IU
Vitamin C	8mg
Calcium	60mg
Iron	2mg

Recipe Notes

Prepare the bobotie a day in advance to make assembling the pies faster. The flavor develops even more when rested overnight in the fridge.
Unbaked pies freeze beautifully. Wrap tightly and freeze flat. Thaw before baking, brush with butter, and bake until crisp and golden.
If freezing baked pies, reheat directly in the oven at 180ºC for about 8 minutes or air fry at the same temperature for 4–5 minutes.
Keep unused phyllo covered with a damp cloth while working to stop it from drying out and tearing.
Chutney is the best companion for serving, adding a sweet tang to balance the spices in the filling.

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