- Ready In:
- Saute the onion until transparent, then add the curry powder, meat, vinegar, sugar chutney and salt.
- Bring to the boil then remove from heat. Soak the bread in the milk, squeeze out (reserving the milk) and mash into mince. Add 1 egg, beaten, and mix well.
- Beat the second egg with the reserved milk, season with salt and pepper. Line a 25 cm pie dish with shortcrust pastry rolled out about 5mm thick. Turn the mince into the pie-dish, pour over the milk and egg.
- Bake in a 200C oven for ten minutes then turn the oven down to 180C and bake for another 20-25 minutes until pastry is golden and custard is set and brown.
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