Chicken Bobotie Pie Recipe

Chicken Bobotie Pie Recipe

Chicken Bobotie Pie Recipe

Bread takes the place of pastry for these spicy chicken pies which are a great alternative to sandwiches in a school lunchbox.


  • 24 slices brown bread
  • tub margarine for spreading
  • +-250g chicken mince
  • 1 small onion
  • 1 small green apple
  • 10ml smooth apricot jam or mango chutney
  • 5ml coconut
  • 15ml tomato sauce
  • 5ml curry powder

Custard topping

  • 2 large eggs beaten into 200 ml full cream milk


  • Preheat oven to 200ºC. Lightly grease 2 x Good Living 6-cup giant muffin trays.
  • Cut off the crusts from each bread slice. Roll each one slightly larger using a rolling pin. Lightly spread margarine on one side, and push one into each muffin cup, spread side facing upwards, pressing to ensure a snug fit and room for the filling. Place a second slice on top but at a different angle to provide even height sides.
  • In a small frying pan, toss the remaining ingredients (except custard topping) together over medium heat to partially cook. Check for seasoning. Spoon into the muffin pan bases until ¾full.
  • Beat the eggs and milk together and pour on to fill up each casing.
  • Bake immediately for 12 minutes.