Kid Goat Meat Mince Pies
A festive recipe with a twist. Katherine Marland was inspired to make mince pies the traditional way using a deliciously luxurious filling produced by cooking our Trecorras Farm kid meat very slowly in aromatic spices, brandy and fruit.
Makes 12 Mince Pies with this quantity of pastry, leaving mincemeat for further pies, recipes or freezing
Meat - 15 mins at 200°C/Gas mark 7, then 4 hours at 120°C/Gas mark ½.
Pastry - 20 mins at 190°C/Gas mark 5
For the filling:
- 1 Trecorras Farm kid goat leg, approx. 2.3kg
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1 orange and 1 lemon, zest and juice (don’t discard the fruit)
- 150g dark brown muscovado sugar
- 100g light brown muscovado sugar
- 120g Frank Cooper’s coarse cut Vintage Oxford Marmalade (or similar)
- salt and freshly ground black pepper
- 300g of mixed dried fruit, chopped (e.g. dried apricots, dates, raisins, currants)
- 75ml brandy
- 450ml hot beef stock
For the pastry:
- 225g plain flour
- 150g cold butter, diced
- 1 egg yolk
- 3 tbsp cold water
- 1 egg yolk caster sugar for sprinkling
Remove the joint of meat from the fridge and bring it to room temperature.
Heat the oven to 220°C / Gas mark 7
Mix together the spices, citrus zest, sugar, marmalade and a generous amount of seasoning to form a thick paste. Spread the spice paste over the kid goat leg, rubbing it in by hand and ensuring a good distribution. Place the joint of meat in a roasting tin. Roast in the oven for 15 minutes.
Remove from the oven and reduce the oven temperature to 120°C / Gas mark ½.
Scatter the chopped dried fruit around the kid goat leg then pour in the brandy, the hot stock and the citrus juices. Tuck in the halved, juiced orange & lemon. Cover the roasting tin with a double layer of baking parchment then seal tightly around the edges and tie with string.
Return to the oven for 4 hours. Remove the parchment for the last hour of cooking.
By this stage, the meat will be very tender and falling off the bone. Discard the orange and lemon halves. Place the meat on a chopping board and remove the bones, ensuring there are no smaller bones hidden amongst the meat. Shred the meat, fat and skin then transfer to a bowl with the fruit and cooking juices. Cool, cover and put in the fridge to chill.
Sift the flour and salt into a bowl and add the diced butter. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
Mix the egg yolk and water together than add to the flour and stir with a knife until the mixture starts to bind together. Knead briefly, wrap in cling film and chill for at least 10 minutes.
Heat the oven to 190°C / Gas mark 5.
On a lightly floured surface, roll out half the pastry to the thickness of a £1 coin. Cut out 12 circles of pastry using a 7.5cm fluted pastry cutter. Line the cups of a 12-cup muffin pan with the pastry circles. Spoon 1 ½ tbsp kid mincemeat into each cup. Roll out the remaining pastry and cut out 12 lids using a 6cm cutter. Dampen the rims and press the lids on to seal. Glaze with egg yolk and sprinkle with caster sugar.
Bake for 20 minutes until golden brown. Cool a little before removing from the muffin tin and serving.
Recipe by Katherine Marland, Kather’s Kitchen http://www.katherskitchen.co.uk/