We’ve filled Indian-inspired samosas with rich Cape-inspired bobotie mince to create a delicious deep fried pastry snack. Perfect for lunchboxes, perfect for parties, or simply to nibble on when watching TV. The result is a delicious Cape-meets-Indian fusion of unforgettable flavours.

Ingredients

• 2 slices thick white bread, crusts remove
• 375 ml milk
• 1 large onion, chopped
• 15 ml (1 T) sunflower oil
• 1 kg lean beef mince
• 30 ml (2 T) Rhodes Quality Apricot Jam
• 60 ml (4 T) lemon juice, freshly squeezed
• 15 ml (1 T) medium curry powder
• 5 ml (1 t) garam masala
• 125 ml raisins
• 10 dried apricots, sliced
• 65 ml almonds, chopped
• salt and coarsely ground black pepper
• 1 packet spring roll pastry
• sunflower oil for frying

Method

1. Soak the bread in 125 ml of the milk.
2. Then, in a large frying pan, fry the onion in the oil until soft and fragrant.
3. Add the mince and brown.
4. Drain and discard any excess fat from the pan and add the Rhodes Quality Smooth Apricot Jam, lemon juice, curry powder and garam masala.
5. Simmer for 5 – 10 minutes then stir in the soaked bread, raisins, apricots and almonds.
6. Season to taste and simmer for a further 10 minutes.
7. Allow the mince to cool.
8. Separate the sheets of spring roll pastry.
9. Following the instructions on the pastry pack, fold and roll up samosas using the bobotie mince as the filling.
10. Heat the oil and fry the samosas in batches until golden.
11. Drain well on paper towel and serve warm.