Char the poblano peppers

• Use a blow torch to char the poblano peppers.
• Slice the charred peppers and set aside.

Sauté the onion

• Mince the garlic and chop the onion.
• Sauté the onion until translucent.

Cook the beef filling

• Add the ground beef and mash it into the onion.
• Stir in the minced garlic and the seasonings.
• Cook until the beef is cooked all the way through.

Layer the filo dough

• Layer filo dough sheets in a baking dish, brushing each layer with melted butter before adding the next.

Fill the goulash

• Spread about half of the ground beef mixture over the filo.
• Top with slices of the charred poblano peppers.
• Cover with the rest of the ground beef mixture.
• Finish with a few filo sheets brushed with butter.

Prepare the egg mixture

• Cut the pie into squares.
• Whisk together the chicken bouillon, egg and milk.
• Pour the mixture over the goulash so everything holds together.

Bake

• Bake in the oven until golden and set.