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.