Serves 4

What You Need

  • 500 g ground beef mince
  • 1 large onion
  • 3 carrots, grated
  • 3 bay leaves
  • 1 teaspoon cinnamon
  • 1 teaspoon cayenne pepper
  • 2 teaspoons turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon mild curry powder
  • 1 garlic clove, minced
  • ¼ cup vinegar
  • 2 tablespoons chutney
  • ½ cup raisins and sultanas
  • Salt to taste
  • 8 Eggs
  • 5 Slices white bread (preferably 1 day old)
  • 1 cup milk and water each.
  • 1 cup cream
  • 3 sheets phyllo pastry

What To Do

Preheat the oven at 180’c. Brush each sheet of phyllo pastry with butter and layer the sheets creating 3 layers. Line a greased baking dish or individual pots with phyllo pastry and cut to size or simply leave rustic.

Soak bread in milk and water. Sauté onion with a little oil until golden brown. Add bay leaves, spices, vinegar and chutney and mix. Then add the grated carrots, raisins, sultanas and mince and mix well. Continue stirring for 5-10mins or until the mince has cooked through. Remove from the heat and cool for 10 mins.

Squeeze out the bread and mix with 6 of the eggs.  Add the egg and bread mixture to the cooled mince and place into your phyllo pastry lined baking dish. Finally whip the last 2 eggs with the cream and pour over the top. Finish with more bay leaves and bake at 180’c for 30-40min (depending on how deep your dish is) or until golden brown and set.