Beef Goulash Pies
Beef Goulash Pies
Win Dad’s heart this Father’s Day with our delectable Beef Goulash Pies! So utterly delicious and flavourful, these beauties are irresistible.
- Prep Time: 1 hour
- Cook Time: 6 hours
- Serves: 4
- Skill Level: easy
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Ingredients
- 2 tbsp olive oil
- 1kg blade steak, diced 2cm cubes
- 1 brown onion, diced
- 1 stick celery, diced
- 1 large carrot, diced
- 200g roasted capsicum, diced
- 200g swiss brown mushrooms, quartered
- 1 x 400g tin diced tomatoes
- 2 tbsp cornflour
- 4 tbsp water
- 1 jar Beerenberg Slow Cooker Hungarian Beef Goulash 240ml
- 1 x (375g packet) Spelt Wholemeal Butter Puff Pastry
- 1 egg
- 1 tsp water
Method
- Heat oil in a large frypan.
- Brown the beef in two batches, then transfer to the slow cooker. Saute onion until soft, add to beef.
- Add the diced celery, carrot, capsicum, mushrooms, tomatoes and the jar of slow cooker sauce, stir to combine.
- Cook on high for 4 hours or low for 6 hours.
- Whisk together the cornflour and water in a small jug until there are no lumps. Add this to the hot beef filling and stir for 2-3 minutes to combine and thicken.
- Transfer the filling to a container and place in the fridge to chill.
- Preheat the oven to 200°C fan-forced.
- Divide the chilled filling between 4 x 400ml pie dishes evenly.
- Unroll the defrosted pastry and cut it into 4 rectangles. Crimp the edge of each rectangle and place on top of the filling.
- Cut a small cross in the centre of each pastry top and place in the fridge to chill for 15 minutes.
- Make an egg wash by whisking together an egg and a teaspoon of water. Using a pastry brush lightly glaze each pie top.
- Bake for 30 minutes or until dark golden.
- Tip: Place pies on a baking tray to catch any overflow when cooking.
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