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Egyptian goulash (spiced beef pie) recipe

Name: Egyptian goulash (spiced beef pie) recipe
Yield: 6
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 1 (200g) large red onion, finely chopped; 1kg beef mince; 1 tsp ground allspice; 2 tsp ground coriander; 1/2 tsp each ground cinnamon & ginger; 2 tbs tomato paste; 100g unsalted butter, melted; 375g packet fresh filo pastry (20 sheets); 1 cup (250ml) milk; 1 egg; Hot sauce, to serve

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by Kirsten Jenkins

Sep 01, 2020

This Eqyptian spiced beef pie is a family friendly hit, and perfect for entertaining.

1/3 cup (80ml) extra virgin olive oil
1 (200g) large red onion, finely chopped
1kg beef mince
1 tsp ground allspice
2 tsp ground coriander
1/2 tsp each ground cinnamon & ginger
2 tbs tomato paste
100g unsalted butter, melted
375g packet fresh filo pastry (20 sheets)
1 cup (250ml) milk
1 egg
Hot sauce, to serve

Method

1.

Heat 2 tbs of oil in a large non-stick frypan over medium-high heat. Add the onion and cook for 3-4 minutes until softened. Add the mince and spices, and cook for 10 minutes, breaking up with a spoon, or until browned. Add the tomato paste, season with salt and pepper and cook for a further 2-3 minutes until tomato paste is toasted. Remove from the heat and cool completely.
2.

Preheat oven to 180°C. Combine the remaining 2 tbs oil with the melted butter and brush over a 5.5cm x 22cm x 32cm high-sided rectangular tray. Layer 2 sheets of filo pastry and brush the top with butter mixture, place in the tray and trim the sheets to fit. Continue this process, brushing the top of the pastry in between every 2 sheets, until half the pack (10 sheets) is used. Spread the mince mixture over the pastry, leaving a 2cm border around the edge. Brush the border with butter mixture and place 2 sheets of pastry on top, pressing to seal around the edges and trimming the excess. Continue the layering, brushing the top of the pastry in between every 2 sheets, until all the pastry is used.
3.

With a small sharp knife cut a diamond pattern into the top of the pastry. Place the milk and egg in a bowl and season with salt and pepper. Whisk well until completely combined. Pour the mixture evenly over the top of the pastry and allow to sit for 20 minutes or until the milk mixture has been partially absorbed. Sprinkle with salt flakes and freshly ground black pepper and bake for 45 minutes or until golden brown. Serve immediately with hot sauce.