Bobotie Samosas

(Makes 20)

These little treats are very addictive and make fabulous snacks or starters. Serve them accompanied with tomato chilli jam or a dipping sauce of your choice.

You can use samosa pastry instead of the phyllo pastry – then deep fry instead of oven bake.

20 ml sunflour oil
1 onion, chopped
300 g lean beef mince
2 garlic cloves, crushed
5 ml freshly grated ginger
1 chilli, finely chopped
7,5 ml ground cumin
5 ml paprika
5 ml turmeric
2,5 ml ground cinnamon
30 ml chopped fresh coriander
30 ml chopped flat leaf parsley
30 ml raisons
30 ml breadcrumbs
1 egg
8 sheets phyllo pastry
100 ml melted butter


  • Saute the onion, garlic, ginger and chilli in the oil and add the meat
  • Stir fry until cooked and add all the spices, the coriander, parsley and the raisons Season with salt and pepper to taste and add the breadcrumbs
  • Leave to cool and mix in the egg
  • Brush 2 sheets of phyllo pastry with the melted butter, place on top of each other and cut into long strips of ±10 cm wide
  • Place a heaped teaspoon of filling on the bottom left corner of each strip and fold into a triangle. Now take it upwards to form another triangle. Repeat this process until you reach the end
  • Brush the finished bobotie samosas with more butter before baking
  • Bake on baking paper lined baking sheet for 15 minutes at 180°


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