Lamb Mince and Herb Goulash Pie
This dish, a delightful fusion of a traditional Hungarian goulash and a classic lamb pie, combines hearty flavors with aromatic herbs, housed in a flaky pastry crust. It's a symphony of textures and tastes that promises to make any table feel like a banquet.
Ingredients
Lamb Mince Filling
500 grams ground lamb (minced lamb) - preferably grass-fed
1 medium onion - finely chopped
2 cloves garlic - minced
1 cup carrot - diced
2 tablespoons tomato paste
1 teaspoon paprika- 1 teaspoon caraway seeds
1 cup beef stock (beef broth or beef bouillon) - preferably homemade
1 teaspoon salt - or to taste
½ teaspoon ground black pepper - freshly ground
2 tablespoons parsley - fresh, chopped
Pastry
- 1 sheet puff pastry - store-bought or homemade, thawed if frozen
1 large egg - beaten, for egg wash
Instructions
- Preheat your oven to 200°C (392°F).
- In a large skillet over medium heat, add the lamb mince and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 8-10 minutes.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onions become translucent and aromatic, approximately 5 minutes.
- Stir in the diced carrots, tomato paste, sweet paprika, and caraway seeds. Cook for another 3 minutes, allowing the tomato paste to caramelize slightly, enhancing the flavors.
- Pour in the beef stock, season with salt and pepper, and bring to a simmer. Cook for 15 minutes, stirring occasionally, until the mixture thickens with a glossy sheen.
- Stir in the chopped parsley and remove from heat. Allow the mixture to cool slightly while you prepare the pastry.
- Roll out the puff pastry on a floured surface to fit a pie dish of approximately 23cm (9 inches).
- Fill the pastry-lined dish with the lamb mixture. Cover with another layer of pastry, sealing the edges with a fork, and brushing with the beaten egg for a glossy finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crisp. The filling should be bubbling and aromatic.
Notes
For a quicker option, use high-quality ready-made pastry. For a deeper flavor profile, let the lamb mixture sit overnight in the refrigerator, allowing the flavors to meld.
Nutrition
Calories: 753kcalCarbohydrates: 37gProtein: 29gFat: 54gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gTrans Fat: 0.01gCholesterol: 138mgSodium: 1032mgPotassium: 705mgFiber: 3gSugar: 5gVitamin A: 5955IUVitamin C: 9mgCalcium: 69mgIron: 5mg
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