Malay Mince Phyllo Pie

 

A tasty Malay mince with a crispy phyllo pastry topping perfect for weekday meals

 

Ingredients

• 1 red onion, chopped
• 1 Garlic clove, chopped
• 2 Red peppers, chopped
• 45 millilitre Stork margarine
• 500 gram Mutton mince
• 2.5 millilitre Robertsons Cumin
• 2.5 millilitre Robertsons Thyme
• 100 gram Dried apricots, halved
• 1 KNORR Country Hot Pot Dry Cook-in-Sauce
• 300 millilitre Water
• 8 Sheets phyllo pastry
• 50 millilitre Margarine, melted

Instructions

1. Sautè onion, garlic and peppers in Stork margarine over medium heat.
2. Add mince and brown.
3. Add cumin, thyme and dried apricots.
4. Add sachet of KNORR Country Hot Pot and 300ml water and simmer for 20 minutes.
5. Spoon the mince mixture into a round casserole dish.
6. Brush each sheet of phyllo pastry with melted margarine, scrunch the pastry into balls and place over the mince.
7. Place in the oven and bake at 200? until light golden brown.
8. Be careful not to burn.