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Bobotie tartlets

  • Wonton wrappers 50.0 pc
  • Onions, finely chopped 2.0 whole
  • Garlic, crushed 42.0 g
  • Mince 2.5 kg
  • White bread 2.0 slices
  • Milk 500.0 ml
  • Sugar 42.0 g
  • Salt 42.0 g
  • White Wine Vinegar 80.0 ml
  • Raisins 1.5 cups
  • Granny Smith apples, grated 3.0 whole
  • Bay leaves, cut smaller
  • Almonds flakes 50.0 whole
  • Eggs 4.0 pc

Chutney Caviar

  • Oil, cold 250.0 ml
  • Water 300.0 ml
  • Agar agar 5.0 ml

Home-style bobotie tartlets with a flair! Flavour-packed mince tartlets with fried onions and served hot with chutney caviar to amp up the flavour. 



  1. Bobotie tartlets

    1. Spray the muffin pans with Spray & Cook very well. 
    2. Place the wonton pastry squares into the well of the muffin pan and push firmly into the base and edges. Adjust the oven rack to the middle position. 
    3. Fry the onions and garlic in some oil. Then add the mince and cook until brown 
    4. Soak the bread in the milk, press the milk out of the bread and break the bread into small pieces. Add the bread to the mince. Reserve the milk. 
    5. To the mince, add the Robertsons Rajah Mild & Spicy curry powder, sugar, salt, Robertsons Fine Black Pepper, Robertsons Turmeric, vinegar, raisins, Fine Foods Chutney and apple. 
    6. Spoon the mixture into the tartlet cases, flatten the mixture slightly and poke a piece of bay leaf and an almond flake on top. 
    7. Beat the egg and the milk reserved from earlier. Pour the egg custard over the mince. Bake in the oven at 180 °C for 15 min or until the custard has firmed. 
    8. Serve hot with chutney caviar.  
  2. Chutney Caviar

    1. Refrigerate the oil. 
    2. Bring the water and chutney to a boil. 
    3. Strain the liquid, discard the chunks and put the liquid back into a pot. 
    4. Add the agar agar and bring to a boil. 
    5. With a syringe, drop the mixture into the cold oil to form droplets. 
    6. Strain the caviar from the oil and rinse with cold water. 
    7. Ready to use.  
  3. To serve

    1. Garnish the bobotie tartlets with chutney caviar and micro herbs.