Loaded Pap & Kerrie-Maalvleis Tert 🍲🧀

Loaded Pap & Curried Mince Tart 🍲🧀 If you are looking for the ultimate South African comfort food, this Loaded Pap & Curried Mince Tart 🍲🧀 is just what you need! It is unbelievably delicious – the creamy cheesy stywepap base, the rich savoury curried mince, the spicy chakalaka, and that thick melted cheese layer blend so perfectly that you are guaranteed to go back for seconds! This dish is ideal for a weekend braai gathering, a cosy family dinner on a chilly evening, or simply spoiling the people you love. If this dish made your mouth water, please give the video a Like, Share it with everyone you know who would adore an authentic pap tart, and click the Subscribe button for more mouthwatering, budget-friendly homemade recipes! Loaded Pap & Curried Mince Tart Recipe The Creamy Stywepap Base Ingredients: 2 heaped cups maize meal 4 cups water 1 heaped teaspoon salt 2 tablespoons butter or margarine 1 cup grated Cheddar cheese (optional) Method: Bring the 4 cups of water and salt to a boil in a pot. Stir in the maize meal gradually with a wooden spoon until well combined. Turn the heat down to low, cover with the lid, and let it steam for 20 – 25 minutes. Stir through every 5 – 7 minutes to prevent scorching. Stir in the butter and cheese until fully melted and creamy. Immediately spoon the hot pap into a greased 30 × 24 cm foil container (or baking dish) and press it down evenly across the base. The Thick Curried Mince Ingredients: 500 g – 600 g beef mince 1 large onion, finely chopped 1 teaspoon crushed garlic 1 tablespoon olive oil 1 tablespoon mild curry powder 1 teaspoon turmeric ½ teaspoon ground cumin or 1 teaspoon ground coriander 1 teaspoon Six-Gun Grill seasoning 1 tablespoon Mrs. H.S. Ball's Chutney 1 tablespoon tomato paste ½ beef stock jelly cube (concentrate), dissolved in ½ cup / 125 ml boiling water 1 can peas, well drained (optional) Method: Dissolve the half beef stock jelly cube in ½ cup of boiling water and set aside. Heat the olive oil in a pan over medium heat and sauté the onion until soft and translucent. Add the crushed garlic and fry for another minute. Add the beef mince and brown nicely, breaking up any lumps. Add the curry powder, turmeric, cumin (or coriander), Six-Gun Grill seasoning, chutney, and tomato paste. Stir thoroughly and cook for another 2 minutes to release the aromas. Pour in the prepared beef stock and stir well. Cover and simmer on low heat for 10 minutes. Gently fold in the drained peas and remove from heat. Assembly & Baking Top Layers: 1 can (410 g) Chakalaka (or 1 can Baked Beans for extra sauciness) 1 ½ – 2 cups grated Cheddar cheese 1 cup grated Mozzarella cheese (optional) Steps: Preheat your oven to 180°C. Spread the thick curried mince evenly over the pap base. Spoon the chakalaka (or baked beans) evenly over the mince layer. Scatter the grated Cheddar and Mozzarella on top. Bake uncovered for 25 – 30 minutes until bubbling around the edges and the cheese is melted and golden brown. Let rest for at least 10 minutes before slicing so the layers set neatly.