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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

  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.