📖 Instructions

1. Let's start with that scrumptuous flaky crust. In a large mixing bowl, whisk together the flour and salt.
2. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. It's fine if you spot pieces of butter here and there. This will help create those flaky layers! I use my hands, they are the best!
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, or the crust will be tough. I use to add all of the water in one go, but that didn't work at all.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial for developing the gluten and preventing the crust from shrinking during baking.
5. While the dough is chilling, let's make the bobotie filling. Heat the oil in a large frying pan over medium heat. Add the onion and cook until softened, about 5 minutes.
6. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
7. Stir in the curry powder, turmeric, ground coriander, ginger, garlic, and chili flakes (if using). Cook for 1 minute more, allowing the spices to bloom and release their flavors. This is when your kitchen will start smelling amazing!
8. Add the chutney, vinegar, Worcestershire sauce, and bay leaves. Bring to a simmer, then reduce the heat and cook for 15 minutes, stirring occasionally, until the flavors have melded together. Don't be afraid to taste and adjust the seasoning!
9. Remove from the heat and stir in the almonds and raisins (if using). Let the filling cool slightly.
10. Preheat your oven to 375°F (190°C).
11. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles slightly larger than your pie dish.
12. Line the pie dish with the dough circles, gently pressing them into the bottom and up the sides. Trim any excess dough and crimp the edges for a decorative finish. Or don't, it still tastes great!.
13. Blind-bake the crusts for 15 minutes, or until lightly golden. This will prevent the bottom crust from becoming soggy when you add the filling.
14. While the crusts are blind-baking, whisk together the eggs, milk, and salt for the custard topping.
15. Remove the crusts from the oven and fill them with the bobotie mixture.
16. Pour the egg custard over the filling, making sure to distribute it evenly. My gran used to say the custard is the soul of the bobotie, and I think she's right.
17. Bake for 25-30 minutes, or until the crust is golden brown and the custard is set. A knife inserted into the center should come out clean. I always tap the crust and listen for that "hollow" sound that tells me it's done.
18. Let the pot pies cool slightly before serving. Garnish with fresh cilantro, if desired. Enjoy!