Goat Stew Pie 🥧 with @ruger_official

Goat Stew Pie Ingredients 1 kg bone-in goat pieces 1 tsp curry powder 1 tsp dried thyme 2 chicken stock cubes, crumbled 1 tsp sea salt 4 roma tomatoes 2 red capsicum 2 Scotch bonnet (or Habanero) chillies 2 brown onions 4 garlic cloves 1 thumb size piece fresh ginger 2 tbsp peanut oil 2 fresh bay leaves 250ml chicken stock 1 tbsp cornflour (cornstarch) 1 tbsp water 400g frozen short crust pastry, thawed 375g frozen puff pastry, thawed 1 egg Method Step 1: Marinate the goat Combine the curry powder, thyme, stock cubes and salt in a small bowl and mix well. Place the goat in a large bowl. Sprinkle the spice mix over the goat and mix well to completely coat all the pieces. Cover and refrigerate overnight. Step 2: Prep the sauce Roughly chop the tomatoes, capsicum, chillies and 1 of the onions and place in a food processor or blender. Process to a smooth paste then set aside. Chop the remaining onion, garlic and ginger. Step 3: Cook the goat Heat the peanut oil in a heavy based saucepan or dutch oven over medium-high heat. Cook the goat for 6-8 minutes, turning to brown well on all sides. Remove the goat and set aside. Then add the onion, garlic, ginger and bay leaves to the pot you cooked the goat in and saute for 4 min stirring often. Add the tomatoes, chilli and capsicum that you blended and bring to a simmer. Cook for 20 minutes, stirring often, until the oil rises to the surface. Return the goat to the pot with the sauce in it and pour in the chicken stock. Place the lid on and reduce the heat to very low. Cook for 2 hours until the meat is falling off the bone. Remove the pot from the heat and remove the meat from the sauce. Then, pick the meat from the bones and add the picked meat back to the pot with the sauce. Place the pot back on the heat over medium low and bring to a simmer. Mix the cornflour and water in a small bowl to make a slurry and add to the stew. Simmer for 5 minutes, stirring frequently, until the sauce thickens. Transfer the stew to a bowl and allow to cool. Step 4: Assemble the pies Preheat the oven to 180°C fan forced (355°F). Lightly grease 4 x 200ml capacity (12cm/4.7in) individual pie tins. Cut 4 circles from the shortcrust pastry large enough to line the base of your tins and come up the sides. Press the pastry into the shells and over the edges, then prick the base with a fork. Spoon the cooled filling into the pastry shells. Cut 4 circles from the puff pastry large enough to cover the mounded filling (about 13cm). Press the edges together to enclose, then crimp sealed with the prongs of a fork. Lightly beat the egg in a small bowl then brush over the top of the pies. Cut a 1cm slit in the top with a sharp knife, then place the pies on a tray. Bake the pies for 40-45 mins, until dark golden and puffed. Set aside to cool for at least 5 minutes before enjoying!