Bobotie Pot Pie with Flaky Crust

Preheat oven to 375°F (190°C).

In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat.

Add the chopped onion, diced carrot, and celery to the skillet and cook until softened, about 5-7 minutes.

Stir in the minced garlic, curry powder, turmeric, ground coriander, and garam masala. Cook for 1 minute more, until fragrant.

Add the dried apricots, raisins (or sultanas), chutney, bay leaf, salt, and pepper to the skillet. Mix well.

Pour in the beef broth and bring to a simmer. Reduce heat and cook for 15 minutes, allowing the sauce to thicken slightly. Remove the bay leaf.

Stir in the frozen mixed vegetables and cook for another 5 minutes.

In a small bowl, whisk together the milk and beaten egg. Pour this mixture into the skillet and stir until combined. This will help bind the Bobotie filling.

Transfer the Bobotie mixture to a 9-inch pie dish or individual ramekins.

Top the pie dish with the flaky pie crust, gently pressing the edges to seal. Cut vents in the crust to allow steam to escape.

In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the top of the pie crust for a golden-brown finish.

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Let the pot pie cool for a few minutes before serving.