1. Prepare the Filling

1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Soak the bread in the milk and set aside.
3. Place the sultanas in a small bowl, cover with the orange juice and leave to soak.
4. Heat the vegetable oil and butter in a large frying pan over medium heat.
5. Sauté the onion until soft and translucent.
6. Add the garlic, carrot and ginger and cook for 4 minutes.
7. Add the beef mince and cook until browned, allowing it to caramelise slightly.
8. Season with 1 teaspoon salt and freshly ground black pepper.
9. Stir in the curry powder, chilli flakes, coriander and turmeric, cooking for 1–2 minutes until fragrant.

2. Finish the Filling

1. Add the soaked bread along with the remaining milk.
2. Stir in the drained sultanas, lemon zest, lemon juice, cinnamon sticks, Mrs Ball's Chutney, chicken stock and almond flour.
3. Cover partially with a lid and simmer for 20 minutes, or until the carrots are tender and the filling has thickened.
4. Remove the cinnamon sticks and allow the filling to cool slightly.

3. Assemble the Parcels

1. Cut each filo sheet in half to make 18 equal rectangles.
2. Brush one sheet lightly with melted butter and layer 3 sheets together to make a sturdy pastry stack. Repeat until you have 6 stacks.
3. Divide the filling evenly between the filo stacks.
4. Gather the pastry edges towards the centre and press together firmly to form sealed parcels.

4. Bake

1. Arrange the parcels on the prepared baking tray.
2. Brush generously with egg wash.
3. Sprinkle with sesame seeds.
4. Bake for 35–40 minutes, or until the pastry is crisp and golden brown.

To Serve

Serve warm with spicy peach chutney and a fresh green salad, or enjoy as part of a South African-inspired feast.

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