125 g Woolworths Salted Butter, softened
1 large Onion, diced
4 bay Leaves
Sea Salt and Freshly Ground Black Pepper
3 cloves Garlic
1 x 5 cm piece ginger, finely grated
2 t Woolworths Ground Turmeric
1 kg Woolworths Lean Beef Mince
2 T Woolworths Meat Masala Mix
2 slices Woolworths White Sandwich Bread
¾ cup Woolworths Full Cream Milk
½ cup Mrs Ball’s Peach Chutney
200 g Woolworths Sultanas Seedless Raisins
250  g Woolworths Frozen Phyllo Pastry, thawed
150g Woolworths Butter, melted
Yellow rice, for serving
For the topping, mix:
3 Woolworths Large Free Range Eggs
1 cup Woolworths Full Cream Milk
Salt, to taste

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, along 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.

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