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Sweet-spiced Beef Goulash Pie

Sweet-spiced Beef Goulash Pie


50 mins


15-20 mins




Sweet-spiced Beef Goulash Pie


The cane sugar-glazed shallots added to this hearty, paprika-spiced beef pie, also make an excellent accompaniment to grilled meats and roast game.

made using

Dark Brown Soft

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Step 1

The cane sugar-glazed shallots added to this hearty, paprika-spiced beef pie, also make an excellent accompaniment to grilled meats and roast game.

Step 2

Fry the mushrooms and garlic in the oil and meat juices remaining in the frying pan for 3-4 minutes, then remove to a bowl and set aside.

Step 3

Add 50g (2oz) of the butter to the frying pan set over a low heat, stir in the paprika and flour and cook for 2-3 minutes, stirring all the time. Off the heat, stir in the stock and then the tomatoes, bring to the boil and pour over the pan of meat. Add the bay leaves and season well with salt and pepper. Bring to the boil, reduce to the lowest simmer, cover and cook for 1½ -2 hours or until really tender, skimming off any excess oil from time to time and giving everything the occasional stir. Remove the lid during the last 30 minutes to allow the liquid to reduce and thicken.

Step 4

Whilst the meat is cooking, melt the remaining 25g (1oz) of butter in the frying pan, add the Tate & Lyle Dark Soft Brown Sugar and stir until dissolved, then add the shallots and fry for 5 minutes until golden. Pour in the wine and stock, bring to the boil, simmer for about 20 minutes or until tender and the liquid has reduced to a sticky glaze. Set aside 1 shallot for decorating the pie.

Step 5

Tip the shallots into the goulash along with any liquid, and add the mushrooms and the peppers. Cook for 10 minutes to allow the flavours to combine. Discard the bay leaves, check the seasoning, then transfer to the pie dish and leave to cool.

Step 6

Preheat the oven to 220°C/Fan180°C, 425°F, Gas Mark 7.


You will also need an ovenproof pie dish with a 1.2l (2pt) capacity.

Step 7

Roll the pastry out on a lightly floured surface to 5cm (2”) bigger than the pie dish. Cut a 2.5cm (1”) strip of pastry and place it round the rim of the dish. Brush with water, then lay the pastry over the top, trimming the excess and pressing down the edges. Crimp the edges, arrange the reserved shallot on top, and brush the pastry with egg. Make a steam hole to the side of the shallot with a fine skewer.


When brushing the pastry top, ensure it's done evenly so the golden glow isn't patchy.

Step 8

Place the pie on a baking sheet and bake on the middle shelf of the oven for 15-20 minutes or until the pastry is risen and golden brown. Serve piping hot.

Ingredients – 18 items



Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

2 tbsp

Vegetable oil

4 tbsp


trimmed weight shin of beef or braising steak (cut into large cubes)

950 g

Button chestnut mushrooms

200 g

Garlic clove

(peeled & crushed)



75 g


Sweet smoked

1 tbsp

Plain flour

(extra for rolling)

1 tbsp

Beef stock

570 ml

Tin chopped plum tomatoes

400 g

Bay Leaf



Small (peeled with the root end left on)

275 g

Beef stock

75 ml

Red wine

75 ml

Jar roasted piquillo red peppers

(drained & cut into large pieces)

225 g

Puff pastry

All butter

375 g


Small (beaten)


Salt and freshly ground black pepper

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1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
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For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
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Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
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