Crispy and golden on the outside, rich and tender on the inside, it's meat pie but not as you know it.
- 60 ml (¼ 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
- 100 g mushrooms, quartered
- 250 ml (1 cup) red wine
- 2 large tomatoes, peeled, chopped
- 3 tsp rosemary leaves, chopped
- 250 ml (1 cup) beef gravy
- 1 sheet frozen ready-rolled puff pastry, partially thawed
- 1 egg, lightly beaten
- tomato sauce or relish and green salad, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat 2 tbsp of olive oil in a large heavy-based saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until quite soft. Add garlic, carrot and celery, and cook for a further 4 minutes or until softened. Remove the ingredients and reserve the pan.
Dust goat with the flour. Add remaining 1 tbsp of oil to the reserved pan over high heat and cook goat, in two batches, for 4 minutes or until starting to brown on all sides. Return all goat to the pan with onion mixture and mushrooms. A wine and tomato and bring to the boil, stirring constantly.
Add rosemary and 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 water if necessary.
Once mixture has cooled, cover in baking dish with puff pastry lid and brush with egg. Bake in oven until pastry is golden brown. Set aside to cool to avoid the filling seeping through the pastry. Serve with tomato sauce or relish and a green salad.