Goat Stew Pie 🥧 with @ruger_official

By Andy Cooks · 150 min

Ingredients

Instructions

1. Mix the curry powder, thyme, stock cubes and salt in a small bowl. Coat the goat pieces with the mixture, cover and refrigerate overnight.
2. Blend the tomatoes, capsicum, chillies and one onion to a smooth paste. Finely chop the remaining onion, garlic and ginger.
3. Heat the peanut oil in a heavy pot over medium-high heat. Brown the goat for 6-8 minutes, turning to colour all sides. Remove and set aside.
4. In the same pot, saute the onion, garlic, ginger and bay leaves for 4 minutes, stirring often. Add the blended paste and bring to a simmer. Cook for 20 minutes, stirring often, until the oil rises to the surface.
5. Return the goat to the pot, add the chicken stock, cover and cook on very low heat for 2 hours, until the meat falls off the bone.
6. Remove the pot from the heat and take the meat from the sauce. Pick the meat off the bones and return it to the sauce. Bring back to a simmer over medium-low heat.
7. Stir the cornflour and water into a slurry, add to the stew and simmer for 5 minutes, stirring often, until thickened.
8. Transfer the stew to a bowl and let it cool.
9. Preheat the oven to 180°C (355°F). Lightly grease four 200ml (12cm) pie tins.
10. Line the tins with shortcrust pastry circles, pressing into the sides and over the edges, then prick the bases with a fork.
11. Fill the pastry shells with the cooled filling. Cover each with a 13cm puff pastry circle, press the edges to seal and crimp with a fork.
12. Beat the egg lightly and brush over the pies. Cut a 1cm slit in each top and place on a tray.
13. Bake for 40-45 minutes, until dark golden and puffed. Cool for at least 5 minutes before serving.

Summarized from Andy Cooks's video. Watch it for the details.

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