Goat kid pastilla

Goat meat, kid meat, pastilla, Kather's Kitchen, Trecorras Farm, Herefordshire, Monmouthshire

This recipe is for a large pastilla that serves around 8-10 people. To make individual pastillas (that look like small, triangular samosas) go to the bottom of this recipe.

I sourced my kid meat from Trecorras Farm, Herefordshire - www.trecorrasfarm.co.uk. Trecorras Farm is a high welfare farm producing excellent quality kid meat. They deliver insulated, chilled boxes of half or whole kid nationwide and offer a discount for those who live locally. Click on the link to their website for contact details and further information.

1 tbsp rapeseed oil (or equivalent mild cooking oil)
2 onions, chopped
150g dried apricots, chopped
2 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 tsp fennel seeds
300ml cooking juices from the goat (or chicken stock)
600g cooked goat meat, pulled or chopped
100g toasted flaked almonds
1 lemon, zest & juice
2 tbsp brown sugar
salt & freshly ground black pepper
270g pack of filo pastry
100g butter, melted
1 egg

  • Heat the oil in a large pan and gently cook the onions for 5 minutes until soft. Add the dried apricots and spices and cook for a further minute.
  • Add the cooking juices or stock and bring to a simmer. Add the goat meat, almonds, lemon zest, lemon juice and brown sugar. Stir well to combine and simmer gently for 5 minutes (or a little longer if there is excess liquid in the mixture – it needs to be nicely moist but not too sloppy).
  • Preheat oven to 200C / 180C fan / Gas mark 6.  Lightly grease a 23cm springform tin with butter. Unroll the filo pastry and cut the sheets lengthways into three. Work with a third of the strips at a time and cover the remainder with a damp tea towel or cling film. Brush a strip of filo with melted butter and lay it in the tin, starting from the middle so that half covers the tin and half hangs over the edge. Brush a second strip and lay it in the tin next to the first, slightly overlapping. Repeat (working quickly so the filo doesn’t dry out) in a cartwheel formation the whole way round the tin. Cover any thin patches with extra filo if necessary.
  • Spoon the kid meat filling into the tin and level the surface. Fold in the overhanging pastry to cover the mixture, filling any gaps with leftover pastry. Separate the egg and whisk the yolk with 1 tsp water. Brush the top of the pastilla with the egg yolk and water then cook for 30 minutes until deep golden brown and piping hot in the middle.

For individual pastillas

Follow the first two steps in the above recipe to make the filling. Then…

  • Preheat oven to 200C / 180C fan / Gas mark 6. Grease two baking sheets and line with baking parchment. Unroll the filo pastry, cut the sheets lengthways into thirds and stack them in a pile. Take one strip of filo from the pile and cover the rest of the filo strips with a damp tea towel to stop them drying out.
  • Brush the strip of filo with melted butter and put a spoonful of the filling mixture and at one end of the strip about 3cm from the edge. Fold one corner up and over the filling at an angle then fold again and again until the whole strip is folded into a triangle. Place on a lined baking sheet. Continue with more filo sheets until all the kid meat filling has been used up.
  • Separate the egg and whisk the yolk with 1 tsp water. Brush the top of the pastillas with the egg yolk and water then cook for 20 minutes until deep golden brown and piping hot in the middle.

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