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
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1 ½ pounds Australian goat meat, cubed
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1 tablespoon plain flour
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1 small onion, chopped
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10 shallots, peeled
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8 ounces button mushrooms, halved
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2 tomatoes, seeded and roughly chopped
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½ cup red wine
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1 teaspoon chopped thyme
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Salt and cracked black pepper
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12 kalamata olives, seeded
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Puff pastry sheets
Method
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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.
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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.
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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.
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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.
