Murtabak is a traditional South African recipe (from the Cape Malay community) for a classic pie of spiced beef and aubergines that's topped with cheese and a milk and egg custard before being baked. The full recipe is presented here and I hope you enjoy this classic South African version of: Murtabak.
Begin with the filling. Heat the oil in a frying pan. When just warm add the mince, salt, chillies and ground coriander. Cook, stirring frequently, for 15 minutes then add the spinach, grated aubergine and onion. Cook for 10 minutes more then take off the heat and set aside to cool.
Turn the flaky pastry onto a floured work surface and roll out until large enough to cover the base and sides of a buttered oven-proof casserole dish. Fill this with the cooled mince mixture, trim the pastry neatly then cover the filling with the grated cheese.
Whisk together the egg and milk for the topping in a bowl and pour this mixture over the filling. Transfer to an oven pre-heated to 200°C and bake for about 25 minutes, or until the topping is set and the pastry is lightly browned.
Serve hot, accompanied by mashed potatoes and vegetables or salad.
