Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 180 degrees Celsius and lightly grease a 12-cup muffin tin with 1 tablespoon of olive oil.

2. 2

   In a large pan, heat 1 tablespoon of olive oil over medium heat, then sauté 1 large finely chopped onion for 5 minutes until softened, followed by 2 minced garlic cloves and 300 grams of diced butternut squash, cooking for an additional 8 minutes until slightly tender.

3. 3

   Add 150 grams of finely chopped biltong, 1 tablespoon of curry powder, 2 tablespoons of apricot jam, and 1 tablespoon of white vinegar to the pan, stirring well and cooking for 3 minutes to combine the flavors.

4. 4

   In a separate bowl, whisk together 2 large beaten eggs and 1/2 cup of milk with 1 teaspoon of salt and 1/2 teaspoon of black pepper until well combined, then stir in 2 slices of milk-soaked and squeezed white bread.

5. 5

   Combine the biltong and butternut mixture with the egg and bread mixture, ensuring all ingredients are evenly distributed, and spoon the mixture into the prepared muffin tin, filling each cup almost to the top.

6. 6

   Place 2 bay leaves on top of two of the filled muffin cups and bake for 25-30 minutes, or until the bobotie bites are golden brown and set.