South African bobotie phyllo pies

Bobotie pies:

• 8 sheets phyllo pastry 2 sheets make 4 x pies
• 200 g Kerrygold salted butter melted
• Chutney to serve

Bobotie:

• 500 g lean beef or lamb mince
• 1 large onion peeled and coarsely grated or chopped
• 2 cloves garlic crushed
• 4 tsp 20ml medium curry powder
• 1 tsp 5ml hot or additional medium curry powder or garam masala
• ½ tsp 2.5ml turmeric
• 1/2 tsp ground coriander
• 1/2 tsp ground ginger
• 1/2 tsp mixed dried herbs
• pinch cayenne pepper or chilli powder
• ½ red or green pepper finely diced
• 1 large Granny Smith unpeeled green apple finely diced or coarsely grated
• 2 lices white or brown bread crusts removed
• ½ cup 125ml milk
• 1 tsp 5ml salt
• 1 tsp 5ml baking powder
• 2 - 3 tbsp 30ml apricot jam or fruit chutney (I used Mrs Balls)
• 1 tbsp 15ml white vinegar
• 1 tsp 2.5ml beef stock powder (or one sachet of stock concentrate)
• 1/3 cup 80ml raisins or sultanas, soaked in hot water to plump up

Topping:

• 2 eggs
• ½ cup 125ml milk
• ¼ tsp 1ml salt
• 6 – 8 coarsely chopped cashew nuts optional
• lemon or bay leaves optional