Golden Bobotie Samosas


2 slices thick white bread, crusts removed
375 ml (1½ C) milk
1 large onion, chopped
15 ml (1 T) sunflower oil
1 kg lean beef mince
30 ml (2 T) Rhodes Apricot Jam Superfine
60 ml (4 T) lemon juice, freshly squeezed
15 ml (1 T) medium curry powder
5 ml (1 t) garam masala
125 ml (½ C) raisins
10 dried apricots, sliced
65 ml (¼ C) almonds, chopped
salt and coarsely ground black pepper
1 packet spring roll pastry
sunflower oil for frying


Soak the bread in 125 ml (½ C) of the milk. Then, in a large frying pan, fry the onion in the oil until soft and fragrant. Add the mince and brown. Drain and discard any excess fat from the pan and add the Rhodes Smooth Apricot Jam, lemon juice, curry powder and garam masala. Simmer for 5 - 10 minutes then stir in the soaked bread, raisins, apricots and almonds. Season to taste and simmer for a further 10 minutes. Allow the mince to cool. Separate the sheets of spring roll pastry. Following the instructions on the pastry pack, fold and roll up samosas using the bobotie mince as the filling. Heat the oil and fry the samosas in batches until golden. Drain well on paper towel and serve warm.


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