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Bock and bock beer pie

By October 11, 2019 ,

As well as it being goatober, it's also bocktober! So a double helping of bock in the form of goat meat and bock beer. With the change in the weather, it's definitely pie season too and who doesn't love a good pie. We certainly do chez Kitchen Exile. 

Makes 4 medium size pies using a 10cm pie dish

To make the pie filling
400g neck of goat sliced into 1 inch pieces
1 large carrot peeled and finely chopped
2 sticks of celery, chopped to the same size as the carrot
2 medium onions finely chopped
150ml bock beer

150ml lamb or chicken stock
15g plain flour
15g tomato purée
Sprigs of thyme and rosemary
1 bay leaf
Oil for frying
Salt and pepper to taste

In a cast iron pan fry the neck on a medium heat in the oil to get a nice sear on the outside and place to one side on a plate
Next fry off the carrots, onions and celery on a low heat in the residual oil until soft and glossy, it should take about 15 minutes
Add the tomato purée and cook out for 3 minutes
Add the flour, this will help thicken the stew and cook out again for 3 minutes
Now add the beer and stir to ensure that any flour stuck to the bottom of the pan has been removed
Tip in the goat and add the stock and  bring to the boil briefly for a couple of minutes.
Add the herbs
Put a lid on the pot and place in a low oven at 110c (fan) 120c (normal) for 3 hours.
Allow to cool before adding to the pastry, remove the herbs before assembling the pies

To make the pastry
200g plain white flour
115g butter
1 medium egg yolk
30ml iced water
pinch salt
Beaten egg yolk to glaze the pastry

Rub the butter and flour together until it resembles bread crumbs
Add the egg yolk and water and bring the mixture together until it forms a stiff dough
(this can also be made in a food processor, simply pulse the flour and butter mix until it resembles bread crumbs, then add the water and egg yolk until it comes together)
Wrap the pastry in cling film and place in the fridge for an hour to rest
Once the pastry has rested then roll out to 2mm thick
Next get your pie dish and cut out the pastry using the pie dish, ensure you have excess pastry around the edges
Then take the cut out pastry and press into the pie dish making sure there are no air bubbles, pushing the pastry into all the corners
You can trim any excess pastry from the edges of the pie dish using a knife if need be

Also cut out round shapes for the lid of the pie, place on a plate and cover with cling film and place back in the fridge until ready to fill and cover the pie

To assemble the pies
Fill the chilled and lined pie dishes with the stew mix about three quarters of the way up
(If you like you can add some goat cheese to the stew mix, about 50g cut into small pieces should be sufficient.)
Glaze the sides of the pastry with either water or egg wash and then place the lid on top.
Press down the sides of the top to ensure it is all sealed
With a knife make a small slit in the top to allow steam to escape
Glaze with the beaten egg
Cook at 190c (fan), 200c (normal) for 30 - 40 mins, check after 30 mins to see if the internal temp is up to 84c before serving

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