Savory Mini Bobotie Meat Pies with a Spiced Filling

Heat olive oil in a skillet over medium heat. Sauté the onion until soft and translucent, about 3–4 minutes.
Add the garlic, curry powder, turmeric, and cinnamon. Stir for 30 seconds to toast the spices.
Add the ground beef or lamb, breaking it apart as it cooks. Cook until browned, about 5–6 minutes.
Stir in the tomato paste, raisins, almonds, and chutney (if using). Season with salt and pepper to taste.
In a small bowl, whisk together the milk and egg. Pour into the skillet and stir until slightly thickened, about 1–2 minutes. Remove from heat and let cool slightly.
Step 2: Assemble the Mini Pies
Preheat oven to 375°F (190°C).
Roll out the pie dough and cut into 3-inch (7 cm) circles using a cookie cutter or glass.
Place a spoonful of the bobotie filling onto each circle. Fold over and press the edges with a fork to seal.
Brush the tops with beaten egg wash for a golden finish.
Step 3: Bake the Pies
Arrange the pies on a lined baking sheet and bake for 20–25 minutes, or until golden brown.
Let them cool for a few minutes before serving.
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