Hungarian Goulash Pie

, from Issue #114. March, 2024
Photography by Josh Griggs.
Hungarian Goulash Pie

As the nights grow cooler this pie is just the ticket for warming the cockles in a hearty manner.

Serves: 6-8


⅓ cup extra-virgin olive oil
1.1 kilograms stewing steak, cut into 5cm cubes
1 onion, chopped
1 teaspoon caraway seeds
4 cloves garlic, crushed
1 yellow capsicum, chopped
1 red capsicum, chopped
1 carrot, finely chopped
1 cup white wine
400 gram tin chopped tomatoes
1 cup beef stock
2 tablespoons tomato purée
1 tablespoon caster sugar
2 tablespoons paprika (regular sweet, NOT smoked)
3 bay leaves
200 grams small waxy potatoes, chopped
2 tablespoons plain flour
400 grams ready-rolled flaky puff butter pastry
¼ cup grated mozzarella
1 egg yolk, whisked with 1 tablespoon cream
½ teaspoon sesame seeds
½ teaspoon caraway seeds

EQUIPMENT: Before assembling the pie, lightly spray a 20cm pie tin with cooking oil spray; foil ones from the supermarket work well.


Preheat the oven to 150 ̊C fan bake.

Heat 2 tablespoons of the oil in a large heavy-based, oven-proof pot and sear the beef in batches then remove and set aside. Add the remaining oil and add the onion and caraway seeds, cook for 5 minutes then add the garlic, capsicums and the carrot. Cook over a medium heat for 10 minutes then add the wine, tomatoes, stock, purée, sugar, paprika and the bay leaves and bring to a boil. Add the beef back to the pot, reduce the heat to a simmer then transfer to the oven and cook, covered for 31⁄2 hours. Place on the cook top, add the potatoes and cook a further 25 minutes then whisk in the flour and cook a further 5 minutes until the sauce is thickened. Refrigerate until cold. (This can cooked up to two days in advance).

Preheat the oven to 180°C fan bake.

Cut out 2 circles of pastry, the first large enough to line the base and sides of the pie dish and the other to match the top of the pie dish. Line the tin with the bigger pastry circle. Sprinkle the base of the pastry with the cheese then spoon in the filling. Brush the lip of the exposed pastry with the egg wash. Place the pastry lid on top. Squash the edges to seal, trim the excess pastry and use your thumb or the tines of a fork to make a pattern around the edge. Brush with more egg wash and sprinkle with the seeds. Chill in the fridge for 30 minutes then bake for 40-45 minutes until puffed and golden.