1. Heat half the sunflower oil in a large saucepan
and brown the mince, stirring well to break up
any lumps. Remove from the pan and set aside.
Reduce the heat before heating the remaining oil
and saut–ing the onion until soft. Add the garlic,
ginger, apple, curry powder and turmeric, and
cook, stirring, for two minutes.
2. Return the mince to the saucepan and cook over
a medium heat, stirring occasionally until the
mixture is quite dry. Remove from the heat and
stir in the apricot jam and lemon zest, and season
to taste with salt and black pepper.
3. Spread out a sheet of phyllo pastry on a clean
surface. Brush with melted butter then cover with
another sheet of pastry. Repeat with two more
sheets so that you have four layers. Cut into circles
big enough to line four to six individual quiche
tins or ovenproof dishes. Brush with butter.
4. Place the tins onto baking trays and spoon the
filling into the pastry cases.
5. Mix the sour cream and egg and season with
salt and pepper. Pour over the mince. Push the bay
leaves into the mixture and sprinkle with slivered
almonds. Bake in a preheated oven for about
30 minutes or until set. Remove from the oven and
remove from the tins. Serve hot, accompanied by
a fruity salsa and yellow rice.