Mushroom & Chicken Goulash Pie

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Cook Time
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Recipe: #29518

May 19, 2018

"From our Saturday newspaper The West Australian. The night I made this it was a case of using what I had in the fridge in the way of the vegetables which was mushrooms (large buttons which I cut into 8ths), onion (cut into large wedges so the diner could pick them out and not swallow them), carrot and baby spinach otherwise made as directed. The photo was left overs microwaved in the oven so unfortunately the pastry does not look as good as it should but still the filling was pleasant to eat, though we found it a bit heavy in the paprika for our tastes so have cut the amount to 1 teaspoon instead of 2."

Original is 4 servings


  • Serving Size: 1 (548.9 g)
  • Calories 586.9
  • Total Fat - 16.8 g
  • Saturated Fat - 5 g
  • Cholesterol - 139 mg
  • Sodium - 421 mg
  • Total Carbohydrate - 51.6 g
  • Dietary Fiber - 9.4 g
  • Sugars - 13.7 g
  • Protein - 59.6 g
  • Calcium - 125.2 mg
  • Iron - 5.8 mg
  • Vitamin C - 19.4 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat oil in a large saucepan over medium heat and add the onion, mushrooms, carrot, capsicum, celery and garlic and cook, stirring often, for 4 to 5 minutes and then add the paprika and oregano and cook, stirring, for 1 minute.

Step 2

Preheat oven to 200C (fan forced).

Step 3

Add the tomato paste, puree and stock and then cover and simmer for 10 minutes and then add the chicken and cook for 1 minute and then add the combined cornflour and sour cream to the pan and cook, stirring, until the mixture thickens and comes to a simmer and then transfer to a 2 litre (8 cup) ovenproof dish.

Step 4

Spray each sheet of filo and cut each sheet lengthways into 4 and scrunch each strip of filo up and place on top of the chicken mixture to cover and then spray filo with cooking spray and bake for 15 minutes or until golden and brown on top.


No special items needed.

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