Australian🥩 Meat

Goat Stew Pie

Name: Goat Stew Pie
Total time: 3 h
Yield: 4 servings
Cuisine: Australian
Ingredients: 1 kg bone-in goat pieces; 1 tsp curry powder; 1 tsp dried thyme; 2 chicken stock cubes; 1 tsp sea salt; 4 roma tomatoes; 2 red capsicum; 2 Scotch bonnet chillies; 2 brown onions; 4 garlic cloves; 1 fresh ginger; 2 tbsp peanut oil; 2 fresh bay leaves; 250 ml chicken stock; 1 tbsp cornflour; 1 tbsp water; 400 g frozen short crust pastry, thawed; 375 g frozen puff pastry, thawed; 1 egg

⏱ 180 min🍽 Serves 4

A fusion of Australian and Nigerian flavours, this goat stew pie features bone-in goat marinated in spices and slow-cooked with a rich tomato, chilli and onion sauce, then encased in crispy pastry and baked until golden.

High-protein

Adapted from a video by Andy Cooks

Goat Stew Pie 🥧 with @ruger_official

Watch on YouTube

Ingredients

bone-in goat pieces1 kg
curry powder1 tsp
dried thyme1 tsp
chicken stock cubes2
sea salt1 tsp
roma tomatoes4
red capsicum2
Scotch bonnet chilliesor Habanero2
brown onions2
garlic cloves4

Steps

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1
Mix the curry powder, thyme, crumbled stock cubes and salt in a small bowl. Place the goat in a large bowl, sprinkle the spice mixture over it and toss well to coat all pieces evenly. Cover and refrigerate overnight.
2
Roughly chop the tomatoes, capsicum, chillies and one onion, place in a food processor or blender and process until smooth. Finely chop the remaining onion, garlic and ginger.
3
Heat the peanut oil in a heavy-based saucepan or Dutch oven over medium-high heat. Cook the goat for 6 to 8 minutes, turning to brown well on all sides. Remove and set aside.
4
Add the chopped onion, garlic, ginger and bay leaves to the same pot and sauté for 4 minutes, stirring often. Pour in the blended tomato, chilli and capsicum mixture and bring to a simmer. Cook for 20 minutes, stirring frequently, until the oil rises to the surface.
5
Return the goat to the pot with the sauce and pour in the chicken stock. Cover and reduce heat to very low. Cook for 2 hours until the meat is falling off the bone.
6
Remove the pot from the heat and take out the meat pieces. Pick the meat from the bones and return it to the pot with the sauce. Place the pot back on medium-low heat.
7
Mix the cornflour and water to form a slurry and stir into the stew. Simmer for 5 minutes, stirring frequently, until the sauce thickens. Transfer the stew to a bowl and let it cool.
8
Preheat the oven to 180°C fan forced (355°F). Lightly grease 4 individual pie tins with 200ml capacity (12cm diameter).
9
Cut 4 circles from the shortcrust pastry large enough to line the base of the tins and reach up the sides. Press the pastry into the shells, over the edges, then prick the base with a fork.
10
Spoon the cooled filling into the pastry shells. Cut 4 circles from the puff pastry large enough to cover the mounded filling (about 13cm). Press the edges together to enclose and crimp sealed with a fork.
11
Lightly beat the egg in a small bowl and brush over the top of the pies. Cut a 1cm slit in the top with a sharp knife, then place the pies on a tray.
12
Bake for 40 to 45 minutes until dark golden and puffed. Cool for at least 5 minutes before serving.

Goat Stew Pie

Ingredients

Steps

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