👨‍🍳 作り方

1. 1

   Prepare the bobotie mince filling. If using a recipe, ensure it is fully cooked and has cooled down completely. This is crucial to prevent the pastry from becoming soggy. The filling should be a thick consistency.

   ⏱️ 30 minutes (if making from scratch, otherwise cooling time)
2. 2

   Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.

   ⏱️ 5 minutes
3. 3

   Lightly flour your work surface. Unroll the puff pastry sheets. Using a round cutter (approximately 12-15 cm or 5-6 inches in diameter), cut out 12 circles of pastry. You may need to re-roll scraps gently.

   ⏱️ 10 minutes
4. 4

   Place a generous tablespoon of the cooled bobotie mince filling onto one half of each pastry circle, leaving a small border around the edge. Be careful not to overfill, as this can make sealing difficult.

   ⏱️ 5 minutes
5. 5

   Lightly brush the edges of the pastry circles with a little water or the beaten egg. Fold the pastry over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork to ensure a secure closure. This prevents the filling from escaping during baking.

   ⏱️ 10 minutes
6. 6

   Place the sealed pies onto the prepared baking sheets. Brush the tops of the pies evenly with the beaten egg wash. This will give them a beautiful golden sheen when baked.

   ⏱️ 5 minutes
7. 7

   Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed up, golden brown, and cooked through. The filling should be hot.

   ⏱️ 25-30 minutes
8. 8

   Remove from the oven and let the bobotie pies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool further. Serve warm or at room temperature.

   ⏱️ 10 minutes (cooling)