A structurally unique, sweet-and-savory Cape Malay meat pie. The alchemy relies on a deeply spiced, fruit-studded minced meat base that is baked beneath a savory egg-and-milk custard topping (similar to a moussaka without the vegetables).
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The Panade. Soak the bread in 1/2 cup of the milk. Squeeze it completely dry and crumble it. Reserve the squeezed milk.
The Base. In a large pan, sauté the onions until soft. Add the curry powder and turmeric, cooking for 1 minute until fragrant.
The Meat. Add the ground meat and brown it thoroughly. Stir in the crumbled soaked bread, chutney, raisins, vinegar, salt, and pepper.
Phase 1. Preheat oven to 350°F (175°C). Transfer the meat mixture to an oiled dish. Press it down flat. Insert the bay leaves vertically into the meat. for 20 minutes .
The Custard. Whisk the 2 eggs with the remaining 1/2 cup of milk (plus any reserved milk from soaking). Season with a pinch of salt.
Phase 2. Remove the dish from the oven. Pour the egg custard evenly over the hot meat. Return to the oven and for another 20-25 minutes until the custard is set and golden brown.
Serve warm with yellow rice (geelrys) and extra chutney.
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