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.