Goat pie by Sam Burke

Goat pie by Sam Burke


Preparation Time: Cook Time:

Ingredients / serves 4

  • 850 g goat leg, diced
  • 60 ml (1/4 cup) olive oil
  • 2 onions, finely chopped
  • 6 garlic cloves, crushed
  • 1 carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 850 g goat leg, diced
  • 2 tbsp plain flour
  • 250 ml (1 cup) red wine
  • 250 ml (1 cup) beef gravy
  • 100 g mushrooms, divided into 4 cubes
  • 2 large tomatoes, peeled and chopped
  • 3 tsp rosemary leaves, chopped
  • 1 sheet frozen ready-rolled puff pastry, partially thawed
  • 1 sheet frozen ready-rolled short pastry, partially thawed
  • 1 egg, lightly beaten
  • Tomato sauce or relish, to serve

Method

1.
Heat 2 tbsp olive oil in a large, heavy-based saucepan over medium heat. Add onions and cook, stirring, for 5 minutes or until quite soft. Add garlic, carrots and celery, and cook for a further 4 minutes or until softened. Remove the ingredients and reserve the pan.
2.
Dust goat with the flour. Add remaining 1 tbsp oil to the reserved pan over high heat and cook goat, in 2 batches, for 4 minutes or until starting to brown on all sides. Return goat and vegetables to the pan with wine and tomatoes, and bring to the boil, stirring constantly.
3.
Add 2 tsp rosemary, 250 ml beef gravy and season with salt and pepper. Cover, reduce heat to low and simmer for 2 hours or until the meat is tender. Add more water if necessary. Set aside to cool to avoid the filling seeping through the pastry.

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Goat pie by Sam Burke

Goat pie by Sam Burke
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