2 lbs Australian Goat Leg, diced
¼ cup olive oil
2 finely chopped onions, each
2 finely chopped celery stalks
6 crushed garlic cloves, each
1 finely chopped carrot, each
2 tbsp all purpose flour
1 cup red wine
1 cup beef gravy
1 cup quartered mushrooms
2 peeled, chopped tomatoes
3 tsp chopped rosemary
1 lightly beaten egg, each
1 partially thawed puff pastry sheet
To serve: tomato sauce or relish
Heat 2 tbsp olive oil in a large, heavy-based saucepan over medium heat. Add onions and cook, stirring for 5 minutes or until quite soft. Add garlic, carrots and celery, and cook for a further 4 minutes or until softened. Remove the ingredients and reserve the pan.
Dust goat meat with the flour. Add remaining 1 tbsp oil to the reserved pan over high heat and cook goat in 2 batches for 4 minutes or until starting to brown on all sides. Return goat and vegetables to the pan with wine and tomatoes and bring to the boil, stirring constantly. Add 2 tsp rosemary, 1 cup of 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 more water if necessary. Once mixture has cooled, cover in baking dish with puff pastry lid and bake in oven until pastry is golden brown.