Photo of Veal goulash pie by WW

Veal goulash pie

SmartPoints® value per serving
Total Time
12 hr 50 min
20 min
4 hr 15 min
Goulash is a hearty stew once prepared over campfires by Hungarian herdsman. We’ve given it a modern twist by adding a flaky pastry top.


Plain flour

2 tbs

Ground paprika

1 tbs, sweet

Caraway seeds

3 tsp

Trimmed veal shank

580 g, (buy 1.3kg)

Brown onion

2 medium, chopped


2 clove(s), crushed

Salt-reduced liquid beef stock

1¼ cup(s), (310ml)

Tomato paste

1 tbs

Red capsicum

2 medium, chopped

Fresh chives

¼ cup(s), finely chopped

Filo pastry

6 sheet(s)

Oil spray

3 x 3 second spray(s)


  1. Place flour, paprika and caraway in a 4.5 litre (18-cup) slow cooker. Add veal and toss to coat. Add onion, garlic, stock and paste. Cook, covered, on high for 3 hours 30 minutes (or low for 7 hours).
  2. Add capsicum and cook, covered, on high for 30 minutes (or low for 1 hour) or until veal is tender.
  3. Preheat oven to 220°C. Carefully remove veal from cooker. Remove and discard bones. Using 2 forks, coarsely shred meat. Strain remaining mixture over a large bowl. Reserve capsicum mixture left in strainer. Discard 1¼ cups (310ml) strained cooking liquid from bowl.
  4. Place shredded veal, capsicum mixture and remaining cooking liquid in a 1.5 litre (6-cup) capacity ovenproof dish. Sprinkle with 2 tablespoons chives.
  5. Lightly spray 1 filo sheet with oil. Top with another filo sheet and spray with oil. Repeat with another filo sheet to make a stack. Roll pastry stack into a log shape and cut into 1cm-thick slices. Unroll slices and separate slices. Repeat with remaining filo. Arrange filo over veal mixture. Bake for 15 minutes or until golden and crisp. Serve sprinkled with remaining chives.


SERVING SUGGESTION: Steamed green beans and broccolini.TIP: Fresh filo is available in the chiller cabinets of most supermarkets and is easier to work with than frozen filo.