|2||bread — sliced white, crusts removed|
|2 Tbs||sultanas — golden|
|orange — halved, juice only|
|2 Tbs||vegetable oil|
|1||onion — large brown, finely diced|
|1||garlic — cloves, minced|
|1||carrots — peeled, finely diced|
|2 tsp||fresh ginger — freshly grated|
|2.5 tsp||curry powder — medium|
|1/4 tsp||dried chilli flakes — red|
|1 tsp||coriander — ground|
|lemon — zest only|
|500 g||beef mince — lean|
|1||cinnamon — stick|
|1 Tbs||chutney — peach|
|1 cup||stock — chicken|
|2 Tbs||almonds — nibs|
|4 Tbs||butter — melted|
|eggs — beaten with water|
|sesame seeds — to garnish|
Preheat the oven to 180º C.
Place the sultanas in a small bowl, cover with the orange juice and set aside. Heat the oil and butter in a large frying pan. Sauté the onion until soft and translucent. Add the garlic, carrot and ginger. Cook for a further 4 minutes. Add all the spices and toast for a minute, stirring all the while to prevent the spices from burning and becoming bitter. Add a drop more oil and mix in the mince. Brown the meat until well coloured and just starting to catch on the bottom of the pan. Season with 1 teaspoon salt and freshly ground black pepper.
Squeeze out the excess milk from the soaked bread and add to the pan, together with the drained sultanas, cinnamon, chutney, chicken stock and almond nibs. Cover with a lid and simmer on a low heat for about 20 minutes until the carrots are soft and the meat is cooked through.
Cut the filo pastry into 12 squares of equal size. Brush six of the pastry layers with melted butter and place the other six filo sheets on top. Divide the meat equally between the filo stacks. Shape the meat into rounds and gather the pastry together at the centre to form a parcel. Press firmly at the base of the gather to secure the filo in place. Brush with egg wash and scatter over some sesame seeds. Bake for 35-40 minutes until golden and crisp. Serve with pan fried apple rings and a spicy peach chutney.
Recipe reprinted with permission of Bibby’s Kitchen@36.
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