Goat, Tomato and Olive Pies with Roast Garlic Skordalia

Step 1

For the Pie:

Step 2

Roll the meat in flour and sear in 4 teaspoons of the oil over high heat. Remove from the pan.

Step 3

Place the remaining oil in a saucepan and soften the chopped onion and shallots. Add the mushrooms and fry for a further 5 minutes, before adding the tomatoes, thyme, salt and pepper, seared meat and Cabernet Sauvignon. Cover and cook 45 minutes. Add the olives in the final 5 minutes of cooking. Set aside to cool.

Step 4

To make the pastry, roll out shortcrust pastry sheets to line the bases of 2 ½" x 5" pie tins. Fill with the cooled goat mixture and top with lids cut from puff pastry sheets. Knock-up the pastry around the edges of the pies and then flute the crust at intervals. Cut a few slits in the pastry and glaze with egg wash. Decorate if desired. Bake for 25-30 minutes at 400ºF.

Step 5

For the Roast Garlic Skordalia:

Step 6

Preheat the oven to 300°F. Boil the potatoes in salted water until tender. Drain. Roast the garlic cloves in the oven approximately 40 minutes.

Step 7

Place potatoes, garlic, and lemon in a food processor and combine. With the food processor running, slowly add the olive oil and process until smooth. Season to taste.