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Goulash meatball pie
Goulash meatball pie
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Prep Time:
40 minutes
Cook Time:
65 minutes
Total Time:
105 minutes
Elevate beef mince with a delicious meatball pie twist.
Ingredients:
  • 500g beef mince
  • 250.00 ml fresh breadcrumbs
  • 20.00 ml finely chopped fresh flat-leaf parsley leaves, plus extra leaves to serve
  • 20.00 ml finely chopped fresh chives, plus extra to serve
  • 15.00 gm sweet paprika
  • 2 eggs, lightly beaten
  • 1 brown onion, finely chopped
  • 400g can crushed tomatoes
  • 127.50 gm beef style liquid stock
  • 37.60 gm sour cream
  • 330g jar whole roasted peppers, drained well, roughly chopped
  • 3 sheets frozen shortcrust pastry, partially thawed
Instructions:
  • In a large bowl, mix together mince, breadcrumbs, parsley, chives, 2 teaspoons paprika, and half of the beaten egg. Season with salt and pepper. Shape into balls using level tablespoons of the mixture. Place on a plate and chill in the refrigerator for 15 minutes.
  • In a sizzling pan with shimmering oil, sear meatballs in two batches, flipping occasionally, for 5 minutes until beautifully browned and nearly cooked. Plate and set aside.
  • Sauté onion in a pan until softened, for about 5 minutes. Stir in garlic and the rest of the paprika, cook until fragrant for about 1 minute. Add tomatoes and stock, bring to a boil, then simmer on medium-low heat for 10 to 15 minutes until thickened. Remove from heat, mix in sour cream and peppers. Add meatballs back to the pan and stir to coat in the sauce. Let it cool before serving.
  • Preheat the oven to 200C/180C fan-forced and place a baking tray inside.
  • Prepare a 4.5cm-deep, 20cm x 30cm metal roasting pan by greasing it. Line the base and sides with 2 pastry sheets, making sure to join and trim them to fit the pan (keep the trimmings for later use). Place baking paper on top of the pastry and fill it with pie weights or uncooked rice. Blind-bake for 10 minutes. Then, remove the weights or rice along with the baking paper and bake for an additional 5 to 10 minutes until the pastry turns golden. Let it cool for 20 minutes before proceeding.
  • Fill pastry case with meatball mixture. Use various sizes of round cutters to cut rounds from remaining pastry, then place them on top of the filling. Brush pastry with remaining egg and season with salt and pepper. Bake for 25 to 30 minutes until pastry is golden. Let it stand for 5 minutes before serving.

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