[Serves 6]

INGREDIENTS

1 1/2 lbs goat meat, diced

1 T flour

1 onion, chopped

3 T olive oil

20 eschalots, peeled

8 oz button mushrooms

4 tomatoes, seeded and roughly chopped

1/2 pt Cabernet Sauvignon

12 Kalamata olives, seeded

2 t chopped fresh thyme

salt and pepper

short crust and puff pastry

METHOD

Roll the meat in flour and sear in 1 T of oil over high heat. Remove from the pan. Place the remaining oil in a saucepan and soften the chopped onion and eschalots. Add the mushrooms, fry for a further 5 minutes before adding the tomatoes, thyme, seasoning, meat and red wine. Cover and cook for 45 minutes.

Add the olives in the final 5 minutes of cooking. Set aside to cool. Roll-out short crust pastry sheets to line the bases of 6 x 4-inch pie tins. Fill with the cooled goat mixture and top with lids cut from puff pastry sheets. Knock up the pastry, then flute the crust at intervals. Cut a few slits in the pastry lid and glaze with egg wash. Decorate if desired. Bake for 25-30 minutes at 390°F.