Goat Pies with Tomato and Olive
1 ½ pounds Australian goat meat, cubed
1 tablespoon plain flour
1 small onion, chopped
10 shallots, peeled
8 ounces button mushrooms, halved
2 tomatoes, seeded and roughly chopped
½ cup red wine
1 teaspoon chopped thyme
salt and cracked black pepper
12 kalamata olives, seeded
puff pastry sheets
Toss the meat in flour and brown in a little oil in batches. Remove from the pan and set aside.
Add a little more oil to the same pan and cook the onion and shallots until softened. Add the mushrooms; fry an additional 5 minutes before adding the tomatoes, red wine, thyme, salt and pepper. Cover and cook 45 minutes. Add the olives in the final 5 minutes of cooking. Set aside to cool.
Divide the pie mixture between four 1-cup capacity ramekins. Top with rounds of pastry, trimming the edges. Cut a slit in the top of each and glaze with egg wash.
Bake 25-30 minutes at 400°F until pastry is golden and puffed. Stand for 5 minutes, then serve.