GOLDEN AGE
EGYPTIAN GOULASH (SPICED BEEF FILO PIE)
SERVES 6-8
“THE ULTIMATE ALL-ROUNDER, FILO PASTRY WORKS WITH SAVOURY OR SWEET FILLINGS, OR AS PART OF THE FILLING ITSELF, LIKE IT IS IN THE ORANGE CAKE.”
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 and 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
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.
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
