Bobotie with pie topping

Serves 4 - 6 2 slices Blue Ribbon brown bread 250 ml milk 30 ml cooking oil 800 g lean beef mince 2 medium onions, coarsely chopped 15 ml medium curry powder salt and freshly ground black pepper to taste 45 ml sugar 60 ml brown vinegar 1 extra-large egg 60 ml milk Topping 375 ml (210 g) Snowflake cake flour 5 ml baking powder 1 ml salt 100 g cold butter or margarine 125 ml fresh cream 15 ml fresh lemon juice or brandy beaten egg and milk for glazing 1. Soak bread in milk and set aside. 2. Heat oil in a large, heavy- based saucepan and fry mince until the colour changes. Add onions and sauté for a few minutes until soft. Add curry powder and seasoning and fry for 1 minute. 3. Add soaked bread, sugar and vinegar to the meat mixture. Remove from heat. Beat egg and milk together and mix into meat. Spoon into a greased, large ovenproof dish. 4. Topping: Sift flour, baking powder and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add cream and lemon juice and cut in with a knife. Knead lightly to a soft dough. 5. Roll out pastry onto a lightly floured surface, to a thickness of about 3 mm and cover the meat mixture. Trim the sides and press edges slightly down with fingers. Cut shapes, such as stars from left-over pieces of pastry. Place on top and brush pastry with beaten egg and milk. 6. Bake in a preheated oven at 200 °C for about 20 minutes, or until golden brown. Serve hot.

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