1. Make the bobotie filling:

1. In a large non-stick frying pan, place the mince, onion, garlic, and all the spices. Stir-fry over moderate heat for about 5 minutes, or until the meat is loose and crumbly.
2. Add the red or green pepper and grated apple. Cook for another 5 minutes, until the meat is lightly browned.
3. Soak the bread in milk, then add it to the meat mixture along with the remaining ingredients.
4. Mix well to combine, adjust seasoning to taste, and spoon into an ovenproof dish.
5. Press the mixture down firmly and smooth the top.

2. Prepare the topping:

1. Beat together the eggs, milk, and salt.
2. Pour over the meat mixture, scatter with chopped cashews (if using), and insert lemon or bay leaves decoratively.
3. Bake at 170°C for about 30 minutes, or until the topping has set and is lightly golden brown.

3. Assemble the phyllo pies:

1. When ready to bake the pies, gently remove two sheets of phyllo pastry from the packaging. Keep the remaining sheets covered with a clean, damp tea towel to prevent drying out.
2. Separate the two sheets and lightly brush one with melted butter. Place the second sheet on top.
3. Cut the layered pastry vertically into four equal strips (or five if you prefer smaller pies).
4. Brush the strips with melted butter, leaving the bottom section unbrushed (where the filling will go).
5. Place about one dessert spoon of cooked bobotie filling at the bottom end of each strip.
6. Fold the corner of the pastry over the filling to form a triangle, then continue folding the triangle over itself up the strip to enclose the filling. Repeat with remaining pastry and filling.
7. Lightly brush all sides of the folded triangle pies with melted butter.

4. Bake & serve:

1. Arrange the pies on a baking tray lined with baking paper.
2. Bake at 180°C until golden and crisp.
3. Serve warm with chutney for dipping.

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