Chef Stephanie’s tangy bobotie samosas

These tangy Malay treats can be prepared in a jiffy and are the perfect snack on a cold winter’s day. Try it with a glass of our newly launched Satin Nectar Rosé, Satin Nectar or even a glass of our signature Kaapse Vonkel Brut!

Bobotie samosa

• 1kg beef mince
• 1 white onion
• 1 red onion
• 2 diced red peppers
• 1 cup carrot cubes
• 4 garlic cloves
• 4 Tbsp tomato paste
• 1/2 cup red wine vinegar
• ½ cup brown sugar
• 3 Tbsp curry powder
• 3 Tbsp Paprika powder
• 3 Tbsp turmeric powder
• Salt and pepper
• Spring roll pastry sheets

1. Sauté onions, garlic, carrot cubes, red peppers and mince until golden.
2. Stir in the spices, sugar, vinegar and tomato paste.
3. Season to taste and allow to cool.
4. Form samosas from the pastry sheets.
5. Refrigerate until needed.
6. Deep fry until golden and serve.

Makes about 30 to 40 samosas depending on size.