Ingredients

Method

• 3 T canola oil
• 1 large onion, diced
• 4 bay leaves
• sea salt and freshly ground black pepper, to taste
• 3 cloves garlic, finely grated
• 1 x 5 cm piece ginger, finely grated
• 2 t ground turmeric
• 1 kg lean beef mince
• 2 T Woolworths meat masala
• 2 slices Woolworths white sandwich bread
• 3⁄4 cup milk
• 1⁄2 cup Mrs Ball’s peach chutney, plus extra for serving
• 200 g Woolworths sultanas
• 250 g Woolworths frozen phyllo pastry, thawed
• 150 g butter, melted
• yellow rice, for serving
For the topping, mix:
• 3 free-range eggs
• 1 cup milk
• salt, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Heat the oil in a large saucepan over a medium heat, then add the onion, bay leaves and salt. Cook until the onions are completely soft and just starting to brown. Add the garlic, ginger and turmeric and cook until fragrant, about 2 minutes.

2. Add the mince and break up using a wooden spoon. Once evenly broken up, add the masala and cook for 5 minutes.

3. Soak the bread in the milk, then mash using a fork. Add the bread-and-milk mixture to the mince, with the chutney and sultanas. Remove from the heat and season.

4. Grease a 23 cm springform cake tin with non-stick kitchen spray or melted butter. Halve each sheet of phyllo and brush with melted butter. Line the sides of the tin with 6 sheets of pastry, allowing it to fold over itself. Add a few more sheets to the centre of the pan to create a base. Brush the pastry with more butter to prevent it from cracking.

5. Spoon in the mince, then pour over the topping. Place the dish on a baking tray and bake for
30 minutes, or until the topping is set and the pastry is golden and crisp.

6. Allow to cool, then remove from the tin. Serve on a platter with extra chutney and yellow rice on the side.

Find more mince recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi