Veal goulash pies

Make these exquisite veal goulash pies to impress your friends and family.

  • 1 hr 15 mins cooking
  • Makes 6 Item
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Veal goulash pies
  • 600 gram diced veal shoulder
  • 2 tablespoon plain flour
  • 1 tablespoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup (60ml) olive oil
  • 1 brown onion (80g), chopped finely
  • 1 clove garlic, crushed
  • 2 teaspoon caraway seeds
  • 400 gram can diced tomatoes
  • 1/4 cup (60ml) beef stock
  • 1 red capsicum (200g), cut into 2cm pieces
  • 1 unpeeled potato (200g), cut into 2cm pieces
  • 1/4 cup (60g) sour cream flat-leaf parsley
  • 1/4 cup coarsely chopped fresh
  • 2 (sheets) shortcrust pastry
  • 1 egg, beaten lightly
  • 2 (sheets) puff pastry


Veal goulash pies
  • 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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