life on a smallholding

not quite a business, but more than a hobby

Nothing but the goat — Sunday, 14th July

Nothing but the goat

My All-Goat pie made with goat chunks and goat butter pastry
My All-Goat pie made with goat chunks and goat butter pastry

Our goats are valuable assets, they provide us with fresh milk daily, too much to drink.  I use it to make butter, ice cream and cheese.   There is whey leftover from the cheesemaking and that can be used instead of water for bread.

But there is another side to keeping goats, in order for them to produce the milk, they need to have kids.  Females are usually kept for breeding while the males at some point, just like lambs, go away to slaughter.

Goat meat is not just for curries, you can use it just like lamb or beef.  In fact we find that it tastes like a slightly gamey beef.  It certainly doesn’t have any tang to it.  I have noticed that there are small companies popping up all over the place now, supplying a growing market in goat meat.

I have recreated all our favourite recipes with goat, in some using slightly different herbs and spices but others, such as bolognese, are made exactly the same as when I use beef.

Nothing but the goat

  • Difficulty: easy
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A gorgeous pie made with goat butter pastry and tender goat chunks.
Ingredients
  • 500g goat chunks
  • 25g flour, seasoned with salt and freshly ground black pepper
  • 50g goat butter
  • 2 onions, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 medium carrots, diced
  • 1/2 tsp dried oregano
  • 1 tbls chopped lemon balm
  • 300ml chicken stock
  • salt and freshly ground black pepper
  • 1 free-range whole egg beaten
  • 300g puff pastry approx (see recipe)
Instructions
  1. Dip the meat into the seasoned flour, then place a large lidded pan on the hob.
  2. Heat half the butter in the pan and add the meat. Sear all over until golden brown.
  3. Add the vegetables and herbs, then pour in the stock. Bring to a boil, cover with a lid and gently simmer on the stove for approx 2 hours. Add a little water if it starts to dry out – you want some gravy inside the pie.
  4. Preheat the oven to 220C.
  5. Once cooked, season the meat and add the remaining butter, stirring until melted.
  6. Roll out a third of the pastry using as little flour as possible and line the base of the pie dish.
  7. With the remainder of the pastry, roll out the pie lid, ensuring it’s large enough to cover the pie.
  8. Spoon the filling into the lined pie dish and spread out evenly.
  9. Brush the rim of the pastry with beaten egg and lay the lid in position. Trim the edges and pinch the pastry together all the way round. Any leftover pastry can be cut into shapes and laid on top.
  10. Paint the beaten egg over the top of the pie.
  11. Pierce a hole in the centre of the pastry to let the steam escape.
  12. Place on a hot baking tray and cook in the oven for 40-50 minutes until the pastry is golden brown on top.
  13. Serve with new potatoes or seasonal veg.

You can find the recipe for Goat Butter pastry here.

Goat pie served with new potatoes
Goat pie served with new potatoes

 

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Goat butter pastry —

Goat butter pastry

Homemade goat's butter
Homemade goat’s butter

Making your own goat butter is not an option open to everyone and although you can buy it in the supermarket, I have no idea how it compares to homemade.  With it being pure white, it looks more like lard, but I have found that it makes a really lovely, crispy pastry, which tastes lighter than that made with butter from a cow.

Goat butter pastry

  • Difficulty: easy
  • Print

A buttery pasty, perfect for pie crusts

Ingredients
  • 225g plain flour
  • 170g butter
  • pinch salt
  • enough iced water to bring it all together
Instructions
  1. Sift the flour and the salt into your bowl.
  2. Cut the butter into cubes and add to the flour mix.
  3. Using your fingertips, rub the butter into the flour leaving largish lumps. The butter should still visible throughout the flour.
  4. Gradually add the water until the mixture starts to come together and forms into a ball.
  5. Tip the mixture out onto cling film, pat into a circle, wrap firmly and leave in the fridge for about an hour.
  6. When ready to use, sprinkle a little flour on the worksurface, unwrap the cling film and take out as much dough as you need for the pie base, returning the rest to the fridge.
  7. Roll out to the desired shape and size, then place in the bottom of your pie dish.
  8. Make sure you roll out the pie lid before putting the hot filling in the dish.
  9. You may find it easier to roll out the dough on some lightly floured cling film and then use this to lift the pastry onto the dish.
  10. This is a very soft pastry and if it does break, it can be patched up easily.

 

Making pastry
Making pastry