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60 ml (ΒΌ cup) Olive oil
2 Onions, finely chopped
6 Garlic cloves, crushed
1 Carrot, finely chopped
2 Celery stalks, finely chopped
850g Goat leg, diced
2 tbsp Plain flour
250 ml (1 cup) Red wine
250 ml Beef gravy
100g Mushrooms, divided into 4 cubes
2 Large tomatoes, peeled, chopped
3 tsp Rosemary leaves, chopped
Tomato sauce or relish, to serve
1 sheet Frozen ready-rolled puff pastry, partially thawed
1 sheet Frozen ready-rolled short pastry, partially thawed
1 Egg, lightly beaten


1 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.
2 Dust goat 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.
3 Add 2 tsp rosemary, 250 ml 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. Set aside to cool to avoid the filling seeping through the pastry.