|Goat meat pie with a cucumber/tomato/ starfruit salad|
2 cups flour
3/4 cup extra virgin olive oil
A quarter tsp salt
1 tbs freshly grated black pepper
Water as needed (not chilled)
Place the flour in a large bowl. Add the dry ingredients and mix well. Add the oil and mix till it gets crumbly. Add the water and bring the dough together. Shape it into a ball, flatten it and chill in the fridge after wrapping it in clingfilm.
450 grams goat meat (I used the leg portion with bones)
1 head of garlic
1 thumb-size ginger, peeled and crushed
5 medium onions, peeled and finely sliced
2-3 Indian bay leaves
2 sticks of cinnamon
5 dried apricots
1 tsp red chilli powder
A quarter tsp freshly grated black pepper
1 tsp jerk chicken spice
1 tsp roasted and ground cumin powder
1 tsp roasted and ground coriander powder
A pinch of nutmeg (this was grated on top of the pan)
3 tbs extra virgin olive oil
About 1 tbs cornflour
Heat the oil in a deep-bottomed pan. Fry the meat chunks for 6-7 minutes turning them once or twice. Remove them from the pan and set aside. In the same oil add the onions and cook till they turn a little pale.
Add about a litre of water.
Add the rest of the ingredients except the carrots and the cornflour.
Cook on medium flame for a couple of hours.
About 20 minutes into the process, remove the garlic and squeeze out the pulp into the stew. Discard the peel.
Scrape the skin of the carrots. Add them about 15 minutes before you take the pan off the flame. By this time the meat should be falling off the bone when you check it.
With the help of tongs, remove the chunks of meat.
Place a sieve on a pan and empty the contents into the sieve.
Remove the chunk of ginger and the apricot seeds.
Use the back of a ladle to mash the contents so that the sauce below the colander becomes thicker.
Put the gravy in a pan and cook on a low flame till slightly reduced.
Mix a bit of cold water to the cornflour and add this to the gravy.
Switch off the flame and set aside.
As soon as the meat cools down, start shedding it into pieces. Discard the bones.
Chop the cooked carrot into discs and add them to the thickened gravy.
Add the shredded meat as well and give it a good mix. The filling is now ready.
Take out the chilled pastry dough and roll out. I used 4 ramekins and both the dough and the filling was just enough.
You could grease the ramekins with more oil but I skipped this part.
Place a circle of dough in a ramekin and press the bottom, both in the middle and the edges. Prick all across with a fork.
Add the filling till the rim of the ramekin. Roll out another circle of dough and cover the filling with it. Before covering it, wet the edges with water.
Press on the edges and use a fork to make a pattern as well as to tighten the seal. Make four small cuts on the surface for steam to escape.
Continue with the other three ramekins. Brush with egg yolk and bake in a preheated 180C oven for about 40-45 minutes.
Pastry dough made with olive oil turned out to be well-behaved and easy to handle. My only regret is that I should have rolled out the dough a little thinner. But as for the filling, there are no regrets. I kept throwing in a whole lot of ingredients to the pan and the smells that wafted around the house was wonderful. But it worked and if I make goat pie again, I'd love to make it this way. The apricots added a hint of sweetness that tasted so good.
The simple salad of cucumber, tomato and starfruit slices teamed up very well with this pie.