Quick & Easy

Veal goulash pies

Make these exquisite veal goulash pies to impress your friends and family.
veal goulash pies
6 Item
1H 15M



1.Coat veal in combined flour, paprika and pepper; shake off excess. Heat 2 tablespoons of the oil in large saucepan; cook veal, in batches, until browned. Remove from pan.
2.Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Return veal to pan with seeds, undrained tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, 25 minutes. Add capsicum and potato; simmer, uncovered, about 15 minutes or until sauce thickens. Stir in sour cream and parsley; cool.
3.Preheat oven to 200°C/180°C fan-forced. Grease six-hole (¾-cup/ 180ml) texas muffin pan.
4.Cut six 12cm rounds from shortcrust pastry; press into pan holes. Brush edges with a little of the egg. Spoon goulash into pastry cases.
5.Cut six 9cm rounds from puff pastry; top goulash with puff pastry rounds. Press edges firmly to seal; brush tops with remaining egg. Cut a small slit in top of each pie.
6.Bake pies about 25 minutes. Stand in pan 5 minutes before serving.

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