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The Leopard’s Leap Culinary team always have a fun idea or two! With this party food recipe, Chefs Pieter de Jager and Christiaan Visser gives a new spin to traditional South African flavours. For lazy meals around the table, serve the bobotie as is, with moreish vetkoekies on the side. But if your festive season calls for sassy cocktails, spoon the deliciousness of the homemade bobotie into a cocktail vetkoekie and serve as a canapé! You can make the dish well in advance and only fill the vetkoek before serving. This delicious morsel also works perfectly with the ultimate party drink of the season – the Leopard’s Leap Sparkling Chardonnay Pinot Noir!

Cocktail Vetkoekies filled with Bobotie

For the Vetkoek


6 ¾ cups flour (all-purpose)

2 teaspoons salt

2 tablespoons sugar

1 packet yeast

lukewarm water

cooking oil (for frying)


Mix sugar and yeast with some of the lukewarm water and leave to foam.

Sift flour and salt.

Pour sugar and yeast mixture into flour and salt mixture and knead in a bowl.

Keep adding water and knead until a bread-dough consistency is obtained.

Leave the dough in the bowl and cover with a cloth.

Leave the dough to rise for about 45 to 60 minutes, until it is about double its original size.

Pour cooking oil into a frying pan to a depth of about 3 to 4 cm and heat to about 200 °C.

Divide the dough into balls the size of golf balls, flatten to a thickness of about 3 centimetres (about half the size of your palm) and place into the oil, three or four at a time.

Fry each side until golden brown.

Fill with a spoon of bobotie just before serving or serve alongside the whole dish.

For the Bobotie


2 slices white bread, roughly torn

125 ml milk

2 tablespoons olive oil blend

2 white onions, peeled and roughly chopped

1 kg beef mince

1 teaspoon sea salt

2 tablespoons curry powder

2 teaspoons garam masala

1 Granny Smith apple, grated

3 tomatoes, halved and grated

1 tablespoon white wine vinegar

2 tablespoons apricot jam

¼ cup sultanas

4 bay leaves

½ cup almonds, toasted

Custard topping

2 eggs

250 ml milk

½ teaspoon turmeric powder


Preheat the oven to 180 °C.

Soak the torn bread in the milk for at least 10 minutes.

Heat the olive oil blend in a large pot over medium heat.

Add the onions and bay leaves and fry until the onions are soft and brown.

Add the curry powder and garam masala and sauté for 5 minutes.

Add the beef mince and continue to sauté until browned.

Stir through the grated apple, tomatoes, salt, vinegar, apricot jam, sultanas and almonds.

Add the soaked bread and stir through the mince mixture.

Transfer the bobotie mixture to a baking dish, cover with foil and bake for 40 minutes.

For the custard topping, whisk together the eggs, milk and turmeric powder and set aside.

Remove the bobotie from the oven.

Pour over the egg mixture (custard topping) and return to the oven.

Bake for 10 minutes until the custard is set and browned.

Serve with home-made tomato chutney.

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