Kia Ora I’m a mother of 2 boys with a passion for hunting, gathering and cooking my own Kai. If your looking for me I’ll either be in the ocean with a speargun, on the water with a rod or stalking the hills back home in Kaikoura. One of my most fave Wild meats to cook with are goats. They’re a delicious sustainable food source and can be found running wild all over Aotearoa. Being a fairly lean meat they’re best suited for long slow cooks, and once cooked the meat is so meltingly tender and can be paired up with almost anything. Think goat ragu, goat curries and even a goat, plum sauce & blue cheese pizza.
Recipe makes approx 8 pies. You will need.
2 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp chilli powder
1/2 tsp cumin
1/2 tsp chipotle powder (use smoked paprika for less heat)
1 tsp sea salt
1/2 tsp pepper
1 Tbsp brown sugar
2 Tbsp olive oil
2 Tbsp lemon juice
4 Carrots roughly chopped
2 Red Onions quartered
Whole bulb of Garlic, top sliced off
2 Cups beef stock
1/2 C Barkers Rich Red Plum Sauce
2 tsp Arrowroot flour
1/4 cups water
1 cup Sliced Jalapeños (more or less according to taste)
2 cups grated Tasty Cheese
Pack of puff pastry
Combine spices, olive oil & lemon juice into a thick paste and rub into goat meat. Wrap goat tightly in cling wrap and refrigerate for at least 6 hours.
Into the slow cooker put carrots, red onions, garlic bulb and beef stock, sit the goat on top and cook on low for 12 hours, turning the goat half way through.
Once cooked, discard veges, shred the goat meat and set aside. Pour juice from the slow cooker into a pot, add barkers rich red plum sauce, simmer for 10 mins to reduce and concentrate. You can season with salt and more plum sauce for balance if needed. Add your slurry of arrowroot powder & water and mix on low heat until the sauce thickens up. Add shredded goat meat & jalapeños, mix and let cool.
Roll out puff pastry til thin & line greased pie tins, leaving about an inch of pastry on the edges. Add meat mix and top with tasty cheese. Put pastry lid on and seal the edges. Brush with egg wash and cook on fan bake at 180 degrees 30 mins or until golden.