Indulgent crumbles of butter pastry encasing homemade bobotie – that traditional South African favourite. With a Dijon-pickled red onion and butter lettuce side salad. The flavour of comfort ready in two ticks!
HOMESTYLE BOBOTIE PIE
HOMESTYLE BOBOTIE PIE
with sautéed cabbage, sultanas & roast cannellini beans
Hands on Time: 10 - 15 minutes
Overall Time: 35 - 40 minutes
Ingredients:
- Beef
- Bobotie Beef Pie
- Butter Lettuce
- Cannellini Beans
- Dijon Dressing
- Golden Sultanas
- Pumpkin Seeds
- Red Onion
- Red Onions
- Shredded Green Cabbage
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Tinfoil
- Water
- Egg
PIE IS LIFE
Preheat the oven to 190°C. Make sure the shelf is in the middle of the oven. Whisk 1 egg in a bowl with a splash of water. Brush the top of the pie with the egg wash using a pastry brush or your fingers. Bake in the hot oven for 30-35 minutes until golden and cooked through. Check it at the halfway mark to make sure the top of the pie isn’t browning too quickly. If it is, cover with some tinfoil and pop it back in the oven for the remaining cooking time.
PICKLE DEM ONIONS
Place the Dijon Dressing in a salad bowl, mix with a splash of water, and season to taste. Toss the sliced onion through the dressing and set aside to pickle.
ROAST CANNELLINIS
Place the drained cannellini beans on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until crispy. In the final 3-4 minutes, add the sultanas to the tray. Toss them through the beans and return the tray to the oven.
PUMPKIN SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SAUTÉ THE CABBAGE
When the pie has 5 minutes to go, return the pan to a medium heat with a drizzle of oil. When hot, sauté the shredded green cabbage for 2-3 minutes until slightly wilted but still crunchy. Remove from the pan and set aside in a large bowl.
SIDE DISHES
Just before serving, toss the rinsed butter lettuce with the pickled onions and Dijon Dressing. Add the sultanas and roast cannellini beans to the bowl of sautéed cabbage. Toss together and season to taste.
PIE PERFECTION
Serve up this scrumptious bobotie pie! Side with the crisp pickled onion salad and a hearty helping of cabbage, cannellinis, and sultanas. Finally, garnish with the toasted pumpkin seeds. Delish, Chef!
Bobotie Beef Pie - 330g
Dijon Dressing - 17.5ml
Red Onion - 1
Cannellini Beans - 60g
Golden Sultanas - 15g
Pumpkin Seeds - 15g
Shredded Green Cabbage - 75g
Butter Lettuce - 20g
PIE IS LIFE
Preheat the oven to 190°C. Make sure the shelf is in the middle of the oven. Whisk 1 egg in a bowl with a splash of water. Brush the top of the pie with the egg wash using a pastry brush or your fingers. Bake in the hot oven for 35-40 minutes until golden and cooked through. Check it at the halfway mark to make sure the top of the pie isn’t browning too quickly. If it is, cover with some tinfoil and pop it back in the oven for the remaining cooking time.
PICKLE DEM ONIONS
Place the Dijon Dressing in a salad bowl, mix with a splash of water, and season to taste. Toss the sliced onion through the dressing and set aside to pickle.
ROAST CANNELLINIS
Place the drained cannellini beans on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until crispy. In the final 3-4 minutes, add the sultanas to the tray. Toss them through the beans and return the tray to the oven for the remaining cooking time.
PUMPKIN SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SAUTÉ THE CABBAGE
When the pie has 5 minutes to go, return the pan to a medium heat with a drizzle of oil. When hot, sauté the shredded green cabbage for 3-4 minutes until slightly wilted but still crunchy. Remove from the pan and set aside in a large bowl.
SIDE DISHES
Just before serving, toss the rinsed butter lettuce with the pickled onions and Dijon Dressing. Add the sultanas and roast cannellini beans to the bowl of sautéed cabbage. Toss together and season to taste.
PIE PERFECTION
Serve up some scrumptious bobotie pie! Side with the crisp pickled onion salad and a hearty helping of cabbage, cannellinis, and sultanas. Finally, garnish with the toasted pumpkin seeds. Delish, Chef!
Bobotie Beef Pie - 550g
Dijon Dressing - 35ml
Red Onion - 1
Cannellini Beans - 120g
Golden Sultanas - 30g
Pumpkin Seeds - 30g
Shredded Green Cabbage - 150g
Butter Lettuce - 40g
PIE IS LIFE
Preheat the oven to 190°C. Make sure the shelf is in the middle of the oven. Whisk 1 egg in a bowl with a splash of water. Brush the top of the pie with the egg wash using a pastry brush or your fingers. Bake in the hot oven for 35-40 minutes until golden and cooked through. Check it at the halfway mark to make sure the top of the pie isn’t browning too quickly. If it is, cover with some tinfoil and pop it back in the oven for the remaining cooking time.
PICKLE DEM ONIONS
Place the Dijon Dressing in a salad bowl, mix with a splash of water, and season to taste. Toss the sliced onion through the dressing and set aside to pickle.
ROAST CANNELLINIS
Place the drained cannellini beans on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until crispy. In the final 3-4 minutes, add the sultanas to the tray. Toss them through the beans and return the tray to the oven for the remaining cooking time.
PUMPKIN SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SAUTÉ THE CABBAGE
When the pie has 5 minutes to go, return the pan to a medium heat with a drizzle of oil. When hot, sauté the shredded green cabbage for 3-4 minutes until slightly wilted but still crunchy. Remove from the pan and set aside in a large bowl.
SIDE DISHES
Just before serving, toss the rinsed butter lettuce with the pickled onions and Dijon Dressing. Add the sultanas and roast cannellini beans to the bowl of sautéed cabbage. Toss together and season to taste.
PIE PERFECTION
Serve up some scrumptious bobotie pie! Side with the crisp pickled onion salad and a hearty helping of cabbage, cannellinis, and sultanas. Finally, garnish with the toasted pumpkin seeds. Delish, Chef!
Bobotie Beef Pie - 550g
Dijon Dressing - 35ml
Red Onion - 1
Cannellini Beans - 120g
Golden Sultanas - 30g
Pumpkin Seeds - 30g
Shredded Green Cabbage - 150g
Butter Lettuce - 40g
PIE IS LIFE
Preheat the oven to 190°C. Make sure the shelf is in the middle of the oven. Whisk 1 egg in a bowl with a splash of water. Brush the tops of the pies with the egg wash using a pastry brush or your fingers. Bake in the hot oven for 35-40 minutes until golden and cooked through. Check them at the halfway mark to make sure the tops of the pies aren’t browning too quickly. If they are, cover with some tinfoil and pop them back in the oven for the remaining cooking time.
PICKLE DEM ONIONS
Place the Dijon Dressing in a salad bowl, mix with a splash of water, and season to taste. Toss the sliced onion through the dressing and set aside to pickle.
ROAST CANNELLINIS
Place the drained cannellini beans on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until crispy. In the final 3-4 minutes, add the sultanas to the tray. Toss them through the beans and return the tray to the oven for the remaining cooking time.
PUMPKIN SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SAUTÉ THE CABBAGE
When the pies have 5 minutes to go, return the pan to a medium heat with a drizzle of oil. When hot, sauté the shredded green cabbage for 4-5 minutes until slightly wilted but still crunchy. Remove from the pan and set aside in a large bowl.
SIDE DISHES
Just before serving, toss the rinsed butter lettuce with the pickled onions and Dijon Dressing. Add the sultanas and roast cannellini beans to the bowl of sautéed cabbage. Toss together and season to taste.
PIE PERFECTION
Serve up some scrumptious bobotie pie! Side with the crisp pickled onion salad and a hearty helping of cabbage, cannellinis, and sultanas. Finally, garnish with the toasted pumpkin seeds. Delish, Chef!
Bobotie Beef Pie - 1.1kg
Dijon Dressing - 70ml
Red Onions - 2
Cannellini Beans - 240g
Golden Sultanas - 60g
Pumpkin Seeds - 60g
Shredded Green Cabbage - 300g
Butter Lettuce - 80g
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