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
- Sauté onions, garlic, carrot cubes, red peppers and mince until golden.
- Stir in the spices, sugar, vinegar and tomato paste.
- Season to taste and allow to cool.
- Form samosas from the pastry sheets.
- Refrigerate until needed.
- Deep fry until golden and serve.
Makes about 30 to 40 samosas depending on size.