Ingredients
| 4 goat shanks | |
| Jamaican jerk marinade (we love Walkerswood brand, or make your own) | |
| 1 onion, sliced | |
| oil for cooking | |
| 1 litre beef or goat stock | |
| 3-9 tablespoons cornflour | |
| 120ml milk, plus extra if necessary | |
| 100g frozen peas, cooked in salted water | |
| 2 sheets flaky pastry | |
| 1 egg yolk blended with 2 tablespoons water |
When making this pie, use the base heat function on your oven to ensure the bottom is cooked. We always cook our pies on the bottom shelf – a pizza stone would work well too.
Instructions
| 1. | Cover the shanks liberally in jerk marinade (reserve a tablespoon for later) and leave covered in the fridge for 48 hours. |
| 2. | If you have a hot smoker, smoke the shanks at 130°C for about 5 hours until the meat is falling off the bone. Set aside. |
| 3. | If you're not using a hot smoker, preheat the oven to 180°C. |
| 4. | Brown the shanks on a barbecue (preferably over coals) on a medium heat for 10 minutes until caramelised. |
| 5. | Fry the onion in a little oil until browned, then place in a dish that will hold the shanks snugly so that the stock will cover them. Place the shanks in the dish. |
| 6. | Add the reserved 1 tablespoon of jerk marinade to the stock and pour it over the shanks. |
| 7. | Braise in the oven for about 2 hours until the meat is tender. |
| 8. | Remove the cooked shanks and set aside to cool. Transfer the cooking liquid to a pot. |
| 9. | Note: Both the oven method and hot-smoking methods are now at the same point. |
| 10. | Simmer the stock mixture until it has reduced by half. |
| 11. | Taste it as you go and stop the reduction if it becomes too salty. |
| 12. | Add 3 tablespoons cornflour to the milk and whisk to combine. |
| 13. | Whisk the milk mixture into the gravy over a medium heat. |
| 14. | Allow to simmer, whisking, for a few minutes; the gravy should look quite thick. |
| 15. | You may need to repeat this step, using more cornflour and milk, until the gravy starts to look almost too thick. |
| 16. | Pick the meat from the bone and mix into the gravy with the cooked peas. |
| 17. | Taste and adjust the seasoning. Let the pie filling cool. |
| 18. | Cut out a circle from the first pastry sheet to line the base and sides of a greased 45cm pie tin, making sure to push the pastry right into any corners. |
| 19. | Add the filling and wet the edges of the pastry with water. |
| 20. | Cut out a circle from the second pastry sheet to cover the pie and apply gentle pressure from the middle to the edges, making sure there are no large air pockets. |
| 21. | Seal using your fingers, then crimp with a fork to achieve a tight seal. |
| 22. | Brush the pie with the yolk/water and make a little vent for the steam to escape by cutting a ‘V’ in the pastry with a paring knife. It’s best to chill the pie overnight. |
| 23. | When ready to cook, bake in a preheated 200°C oven for 30 minutes, or until the pastry is golden. |
| 24. | Serve with cold beer and some proper old-school reggae. |
Recipes & food styling Dariush Lolaiy / Photography Tony Nyberg
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