Bobotie Samosas – South African Fusion-Food
Pane-Bistecca
I have already described bobotie in this post. Now in the typical style of South Africans, who are a mixture of many nations, comes this dish, Bobotie Samosas – typical South African fusion food.
It involves the South African meatloaf, which is influenced by Indonesia, and samosas, which are influenced by the Indians. Many dishes have been brought to South Africa by immigrants and have been modified in their own way with typical African ingredients. This has resulted in great dishes, such as this Broccoli Salad!
This finger food is part of the Culinary World tour from Volkermampft.
It involves the South African meatloaf, which is influenced by Indonesia, and samosas, which are influenced by the Indians. Many dishes have been brought to South Africa by immigrants and have been modified in their own way with typical African ingredients. This has resulted in great dishes, such as this Broccoli Salad!
This finger food is part of the Culinary World tour from Volkermampft.
Ingredients
1 Pack Filo Dough sheets
200 g Butter melted
1 portion Bobotie, cooled (can be prepared 2 days ahead)
Instructions
1
Step 1
Place one filo pastry sheet on the work surface with the short side facing you and brush with melted butter. Place a second sheet of filo pastry on top. Then cut the double sheet into 3 strips.
2
Step 2
Place 1-2 tablespoons of the bobotie filling on the lower part of the strip and brush the upper part of the dough strip with the melted butter. Now place the strip over the filling in a triangle as shown in the video, then fold upwards, fold back into a triangle, fold upwards until the dough strip is used up.
3
Step 3
Place the samosa on a baking tray and process all the other strips in the same way. Finally, brush all the samosas with melted butter. You can freeze the samosas very well, but do not brush them with butter before freezing.
4
Step 4
Bake in the oven at 180 C degrees for 25-30 minutes until golden brown. Serve hot with chutney.
Notes
Delicious!!
- Friederike von Fliederbaum mit Roosterkoek und Chakalaka
- Susanne von magentratzerl mit Mais-Bohnen-Eintopf für Nelson Mandela
- Cornelia von SilverTravellers mit Babooti – fruchtiges Curry aus Südafrika
- Petra aka Cascabel von Chili und Ciabatta mit Sosaties – südafrikanische Fleischspieße
- Regina von bistroglobal mit Chakalaka- die 3. Version
- Wilma von Pane-Bistecca mit Bobotie – Suedafrikanischer Hackbraten und Bobotie Samosas – Suedafrikanisches Fusion Food
- Britta von Brittas Kochbuch mit Chakalaka 2.1 und Inkukhu Nembot Ji -Geschnetzeltes Hähnchen mit grünen Bohnen der Xhosa
- Kathrina von Küchentraum & Purzelbaum mit Südafrikanisches Maisbrot – Mealie Bread
- Simone von zimtkringel mit Cape Malay Chicken Curry
Table Mountain and a view from the top down
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Mhhh, das ist ja eine sehr leckere Version der Samosas. Tolle Idee, liebe Wilma.
Was für eine grandiose Idee, die Hackbraten-Reste für Samosas zu verwenden!
Perfekte Restverwertung, liebe Wilma! Und Dank dir weiß ich nun auch endlich, wie Samosas gefaltet werden 😉 .
Liebe Grüße
Tina
Das ist ja auch eine feine Idee, die Samosas würden mir bestimmt schmecken!
Wow, was für eine coole Idee, die Reste gleich noch zu Fingerfood zu verarbeiten! Das mit der Falttechnik des Filoteigs hat mir zuerst ein Fragezeichen ins Gesicht geschrieben, aber dein Video hat dann direkt geholfen.