Veal goulash pie
4
Points®
Total time: 12 hr 50 min • Prep: 20 min • Cook: 4 hr 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Plain flour
2 tbs
Ground paprika
1 tbs, sweet
Caraway seeds
3 tsp
Veal shank, raw
580 g, (buy 1.3kg)
Brown onion
2 medium, chopped
Garlic
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)
Instructions
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.
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