Directions:
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef or lamb until browned. Remove excess fat if needed.
Add the chopped onion and garlic to the skillet and cook until softened.
Stir in the raisins, dried apricots, mango chutney, curry powder, turmeric, cumin, cinnamon, salt, and pepper. Cook for 5 minutes, allowing the flavors to meld.
Stir in the bread crumbs and remove from heat. Let the mixture cool slightly.
Roll out the pie dough on a floured surface and cut into circles (about 4 inches in diameter) to fit into a muffin tin or mini pie pans.
Press the dough circles into the muffin tin or mini pie pans, creating a small cup shape.
Spoon the meat filling into each dough cup, packing it in tightly.
In a bowl, whisk together milk, eggs, cream (or additional milk), and nutmeg. Pour a small amount of the mixture over each pie, just to cover the filling.
Brush the edges of the dough with beaten egg for a golden finish.
Bake for 20-25 minutes, or until the pies are golden brown and the topping is set.
Let the pies cool slightly before removing from the tin.
Enjoy these Mini Bobotie Pies with a side of salad or steamed vegetables for a delightful and flavorful meal! 
