Moletwa’s Bobotie Pâté en Croûte

RECIPE BY: Moletwa

Chutney

225g dried apricots (finely chopped)
15g Sultanas
225g shallots (finely chopped)
170ml brown vinegar
250ml water (more as needed)
125g white sugar
2tsp dried chilli flakes
2tsp ground cumin
2tsp coriander seeds crushed
2 tsp salt (more as needed)

Method:

Place all the ingredients in a large saucepan
Finely chop the onion and add to the fruit
Add the rest of the ingredients and stir well.
Bring to the boil then turn the heat down and put the lid on the saucepan 
Simmer for 30 – 45 minutes until the chutney thickens, add 1/4 cup of water if the liquid evaporates too quickly

Rough Puff

½ tsp Royal Baking Powder
500g flour
2 – 3 tsp Salt
500g cold Clover butter
180ml ICE WATER
1½ TBS crushed Coriander seeds

Place all dry ingredients including clover butter ingredients in a food processor and slowly pulse till a wet sand consistency forms. Slowly add the cold water and mix until a dough forms.
Roll out into a A 1-2cm flat circle, cover with plastic wrap then place in fridge till needed.
Divide the pastry into two parts, one part being 2/3rds of the amount for the base and the rest for the top.

Bobotie Filling

1 Bay leaf
4 Shallots
3 Garlic cloves (Finely chopped)
2-3 Chillies
3 tbs garam masala
1 tsp Raja curry Powder medium

1 Carrot (Diced finely)
1 tsp Sugar (f needed)
3 tsp SALT or to taste
30g smoked Raisins (use a smoke machine with beechwood chips for 5mins)
500g lamb mince
Thin fried egg omelette (2 eggs whisked and seasoned, gently friend in a large flat pan and then cooled and chopped into small squares)

Fry the shallots with garlic cloves, carrots and spices till the shallots are translucent.
Add the chilli as well as lamb mince and fry till browned (mince mix must not be wet, liquid must be evaporated)
Grease a baking tin (circular or rectangular) and line with the 2/3rds of rough puff pastry.
Layer the pastry with the bobotie mince, smoked raisins and chopped egg, right pack each layer; then repeat till there’s 2-3cm of space from the top of the tin.
Cover the top with the rest of the pastry.
Cut the excess pastry along the sides of the tin and then crimp the edges with a fork.
Poke three holes in the top of the pastry with your pinky finger.
Place cone shaped foil with holes into the holes in the pastry to release moisture.
Bake at 175°C for 45mins-60mins or until the internal temperature of your pate en croute is 78°C

Tip: dap the top of your pate en croute with a paper towel if the liquid from the inside floods the top

Allow pate en croute to cool to about 35°C before pouring in your gelatine aspic

Gelatine Aspic

2 leaves gelatine leaves
150ml Bone Broth

Bloom/hydrate gelatine in ice cold water
Once gelatine has bloomed, melt the leaves in a saucepan with the bone broth
Once melted cool to 35°C
Pour cooled aspic into the holes of the pate en croute, making sure the aspic encapsulates the entire meatloaf and fills to the top of the holes.
Allow aspic to set and serve.