Goat Pies with Tomato and Olive
- Prep time 20Min
- Cook time 1Hr, 30Min
- Technique Grill, Braise, Stew
- Meat Goat
- Cut Shoulder
- Serves 4
Savoury goat pies filled with tender Australian goat meat, onion, shallots, mushrooms, tomatoes, red wine, thyme, and kalamata olives, all encased in buttery puff pastry. A mouthwatering and satisfying dish that will make your taste buds dance!
Ingredients
- 1 ½ pounds Australian goat meat, cubed
- 1 tablespoon plain flour
- 1 small onion, chopped
- 10 shallots, peeled
- 8 ounces button mushrooms, halved
- 2 tomatoes, seeded and roughly chopped
- ½ cup red wine
- 1 teaspoon chopped thyme
- Salt and cracked black pepper
- 12 kalamata olives, seeded
- Puff pastry sheets
Method
1. Coat the meat in flour and brown it in a small amount of oil in batches. Remove the meat from the pan and set it aside.
2. Add a little more oil to the same pan and cook the onion and shallots until they are softened. Add the mushrooms and fry for an additional 5 minutes before adding the tomatoes, red wine, thyme, salt and pepper. Cover the pan and cook for 45 minutes. Add the olives in the final 5 minutes of cooking. Set the mixture aside to cool.
3. Divide the pie mixture between four 1-cup capacity ramekins. Top with rounds of pastry, trimming the edges. Cut a slit in the top of each and glaze with an egg wash.
4. Bake the pies at 400°F for 25-30 minutes until the pastry is golden and puffed. Allow the pies to stand for 5 minutes before serving.
