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Author Notes: This recipe is inspired by the Boschendal Restaurant in South African. The Bijouxs take is a savory curried pie, no sugar added and using whole pearl onions, pine nuts, a dash of Sriracha chili sauce, with a generous custard topping. The complex and colorful flavors of this region beautifully combine creating a lush, spiced meat pie perfect for fall entertaining. - Bijouxs
- 1 large onion, finely chopped
- 2 large cloves of garlic, crushed
- 2 tablespoons safflower oil
- 1 tablespoon Madras curry powder
- 6 ounces white pearl onions, blanched and peeled
- 1 large slice day old bread, crust removed
- 1/2 cup whole milk
- 3 eggs (1 for filling, 2 for custard topping)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric
- 1 large lemon, juiced
- 3 tablespoons mango chutney, mild or hot
- 4 tablespoons pine nuts (unsalted)
- 1/2 cup seedless raisins
- 4 strips of lemon rind, about 1/2” wide
- 2 pounds lean, coarsely ground lamb (or beef, chicken or pork)
- 1-2 dashes Sriracha chili sauce (optional)
- 2 bay leaves for garnish (optional)
- Preheat the oven to 350 degrees. Lightly brown the minced onion and crushed garlic in the oil. Add the curry powder and whole white pearl onions and cook over a low heat for about 2 minutes to release the spices. Remove from the heat.
- Soak the bread in the milk and then squeeze dry, saving the milk. In a large mixing bowl combine the cooked onion mixture, the bread, 1 egg, and all the other ingredients, reserving 2 eggs and milk for the custard topping. Mix filling ingredients well.
- Place the filling into a buttered 10 x 10 inch ovenproof baking pan. Bake at 350 degrees for 1 hour. Remove from the oven. The baked filling will slightly pulled away from the sides of the baking dish. Skim off any fat, but leave the other juices in place.
- Beat the remaining 2 eggs and reserved milk together and pour over the top of the pie. Garnish with 2 bay leaves. Bake an additional 30 minutes, or until the custard is set and the top is golden brown. Allow to rest for about 15 minutes before serving. Can be baked ahead, covered and refrigerated and then reheated covered in a low oven until hot.
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