This goulash is from quite some time ago, so it’s about time it got used up! Lovely as it would be to have it in a nice double shortcrust pastry, we’re trying to have a reasonably healthy weekend, so it’s going to be a filo pie.
Pretty simple stuff here: defrosted goulash gets warmed in the microwave to make sure it’s all heated through once the filo is ready. Then it’s into a pie dish, topped with scrunched up filo that gets sprayed with oil and sprinkled with paprika and a little bit of cayenne, then into a 200c oven for about 20 minutes until the filo has crisped up.
We served with green beans and some spicy croquets. The croquets have chopped pickled jalapeños in, and are covered with panko and crispy onion bits.
What a great Sunday dinner! When it comes to the best bit, it’s hard to choose between the croquets and the filo pie. I thought it would be the croquets, but the crispy top of filo and slightly gooey bit under it… mmm…