Cape Malay Mince and Phyllo Pie

Cape Malay Mince and Phyllo Pie

4.5 (8) | Rate this recipe

Select Below to Add Your Rating

Whip up a quick family dinner with the help of this easy recipe for Cape Malay Mince and Phyllo Pie. Delicious!

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time50 minutes


  • 2.5 ml Robertsons Thyme
  • 2.5 ml Robertsons Cumin
  • 500 g Mutton mince
  • 45 ml Stork margarine
  • 2 Red peppers, chopped
  • 1 Garlic clove, chopped
  • 1 red onion, chopped
  • 1 sachet KNORR Country Hot Pot Dry Cook-in-Sauce
  • 100 g Dried apricots, halved
  • 300 ml Water
  • 8 Sheets phyllo pastry
  • 50 ml Margarine, melted


  • Preheat oven to 200°C.
  • Sautè onion, garlic and peppers in Stork margarine over medium heat.
  • Add mince and brown.
  • Add cumin, thyme and dried apricots.
  • Add sachet of KNORR Country Hot Pot and 300 ml water and simmer for 20 minutes.
  • Spoon the mince mixture into a round casserole dish.
  • Brush each sheet of phyllo pastry with melted margarine, scrunch the pastry into balls and place over the mince.
  • Place in the oven and bake at 200°C until light golden brown.
  • Be careful not to burn.