Bobotie sausage rolls

Everything you love about bobotie, wrapped in crunchy pastry.

More than 1 hour

Makes 16 


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  • Glug of olive oil or canola oil  
  • 1 onion, finely chopped  
  • 2 cloves garlic, minced 
  • 1 red chilli, deseeded and chopped 
  • 500g lean beef mince  
  • 2 Tbsp (30ml) curry powder 
  • 2 tsp (10ml) garam masala 
  • 1 tsp (5ml) each ground cardamom and turmeric 
  • 3 Tbsp (45ml) chutney 
  • 1 Tbsp (15ml) Worcestershire sauce 
  • 1 large Granny Smith apple, grated  
  • ½ cup (125ml) sultanas 
  • Salt and milled pepper 


  • 4 eggs 
  • 1 packet (400g) ready-rolled puff pastry 
  • Flaked almonds, plain yoghurt and chutney, for serving 



  1. Heat oil in a pan over medium heat and sauté onion until soft, about 8 minutes.  
  2. Add garlic and chilli, and cook for a minute.  
  3. Tip in mince and brown well, using a fork to break up any clumps. 
  4. Add curry powder, garam masala and remaining spices and fry for a minute. 
  5. Stir through chutney, Worcestershire sauce, grated apple and sultanas.  
  6. Season well and cook for 3-5 minutes. 
  7. Set aside to cool for 10 minutes. 
  8. Whisk eggs and stir ⅗ cup (150ml) whisked egg into mince filling. 
  9. Divide filling mixture into 4 batches. 
  10. Line two baking trays with baking paper.  
  11. Spoon one batch of filling onto a pastry square, covering half of it, with a 2cm clean border on the left.  
  12. Lift pastry at clean border and roll towards the right side to fold closed, creating a sausage. Pinch to seal.  
  13. Place seam-side down on baking tray.  
  14. Repeat with remaining three squares.  
  15. Chill in freezer until pastry is firm, about 15 minutes.  
  16. Preheat oven to 200°C. 
  17. Cut each sausage roll into 4 portions and brush with remaining whisked egg. 
  18. Bake for 25-30 minutes until golden.  
  19. Sprinkle with flaked almonds, and serve with plain yoghurt and chutney for dipping.  


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