2 onions, chopped
2 tablespoons cooking pil
2 tablespoons curry powder
1/2 teaspoon turmeric powder
2 teaspoon ginger, finely chopped
2 garlic cloves, finely chopped
2 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 kg beef mince
1 white bread
250 ml milk
3 eggs large
3 tablespoons Mrs. Balls chutney
50g flaked almonds
1. Preheat the oven to 180°C.
2. Fry the onion in the olive oil until soft. In a bowl combine the curry power, turmeric, ginger, garlic, vinegar, sugar, salt and pepper and mix. Add to the onion and fry for two minutes.
3. Add the mince and stir well. Cook for about 5 minutes. In another bowl, soak the bread in the milk, remove the bread and reserve the leftover milk.
4. Prepare the phyllo pastry cups by brushing muffin tins with butter, lay out one sheet of phyllo pastry and brush with butter. Continue doing this until you have 4 layers of pastry stuck together by the butter.
5. Now cut the sheet into squares large enough to protrude 1.5cm past the edge of the muffin cups.
6. Mash the bread with a fork and add one lightly beaten egg and the chutney. Mix well and add to the mince mixture. Stir in the almonds, then spoon the mince to the prepared phyllo cups. Smooth the top.
7. Combine the reserved milk and remaining eggs and strain. Pour over the top of the cooked mince. Place the bay leaves on top and bake for 30 minutes, or until the egg has set.