adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Scrunchy filo beef goulash pies
0 Likes
Prep Time:
25 minutes
Cook Time:
140 minutes
Total Time:
165 minutes
Delicious beef goulash pies with creamy mushroom filling - perfect for cozy meals with loved ones.
Ingredients:
  • 1.2kg gravy beef, trimmed, cut into 2-3cm pieces
  • 2 brown onions, coarsely chopped
  • 20.00 ml plain flour
  • 7.50 gm paprika
  • 400g can diced tomatoes
  • 250ml (1 cup) beef stock
  • 300g button mushrooms, quartered
  • 12 sheets filo pastry
  • 40.00 ml chopped fresh chives
Instructions:
  • In a large saucepan over high heat, brown one-quarter of the beef in 1 teaspoon of oil for about 3 minutes. Transfer to a plate and repeat in 3 more batches using the remaining beef and 3 teaspoons of oil.
  • In the saucepan, heat the remaining oil over medium heat. Add onion and cook for 5 minutes until soft. Stir in flour and paprika, cook for 1 minute until aromatic. Add tomato and stock, bring to a boil while stirring and scraping the base of the pan. Return beef to the pan, add mushrooms, cover, and simmer on very low heat for 1 1⁄2 hours. Uncover and cook for 30 minutes, stirring often, until gravy thickens. Season to taste, then transfer to a large heatproof bowl to cool completely.
  • Preheat the oven to 180C or 160C fan forced. Divide the mixture evenly among six 200ml baking dishes. Lay out the filo sheets on a clean work surface and cover them with a dry tea towel followed by a damp tea towel to keep them moist. Lightly spray olive oil on one filo sheet, layer another sheet on top, and continue this process with the remaining filo sheets, making sure to spray between each layer.
  • Cut the filo stack in half across. Scrunch one stack to match the dish size. Place on top of a dish. Repeat with remaining filo and dishes. Spray with olive oil. Bake for 20 minutes until golden and crisp. Serve with sour cream and chives.

Similar Recipes