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Goat, tomato and olive pies with roast Garlic skordalia

Goat, tomato and olive pies with roast Garlic skordalia



Prep Time


Cook Time




2 pounds Australian goatmeat forequarter, diced

4 teaspoons flour

4 tablespoons olive oil

1 onion, chopped

20 shallots, peeled

3 cups button mushrooms, cut into halves

1 8 - ounce can peeled tomatoes, chopped

2 teaspoons fresh thyme, chopped

salt and p epper to taste

1 cup Cabernet Sauvignon

12 Kalamata olives, seeded

shortcrust & puff pastry sheets

egg wash

Roast Garlic Skordalia:

4 large waxy potatoes, peeled and diced

4 heads of garlic, cloves peeled

juice of 1 lemon

½ cup extra virgin olive


salt and pepper to taste


    For the Pie:

  • Roll the meat in flour and sear in 4 teaspoons of the oil over high heat. Remove from the pan.
  • 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.
  • To make the pastry, roll out short crust pastr y 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 gla ze with egg wash. Decorate if desired. Bake for 25 - 30 minutes at 400ºF.
  • For the Roast Garlic Skordalia: 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.
  • Place p otatoes, 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.
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