Curry Goat Patties

Ingredients

Instructions

1. 1

   In a large bowl, combine flour, salt, sugar, curry powder, and turmeric. Mix until evenly combined, then add 1 stick of your grated cold butter and lightly work it into the flour until you get a crumbly texture with small butter pieces throughout.

2. 2

   Slowly add in your ice cold water, mixing just until a dough forms. Do not overwork it. Wrap and place in the fridge to rest for 30 minutes.

3. 3

   While the dough rests, season your goat meat with salt, pepper, curry powder, turmeric, adobo, and garlic powder to taste.

4. 4

   Either in a pot on medium heat or a pressure cooker, add in the seasoned goat meat and let it brown slightly, then pour in 1/2 cup of water. Cover and cook until the meat is tender and most of the liquid has reduced. The filling should be moist but not watery. Set aside to cool completely. If you're using a pressure cooker, cook on high for 30 minutes.

5. 5

   Remove your dough from the fridge, roll it out slightly, then fold it over itself a few times to build layers. You can grate in a little extra butter here (about half a stick) if you want it extra flaky. Wrap and let it rest again for another 30 minutes.

6. 6

   Roll the dough out to about 1/8 inch thickness and cut into circles.

7. 7

   Add a spoonful of cooled curry goat filling to one side of each circle, fold over, and seal the edges with your egg wash and then go over top with a fork to create those indentations.

8. 8

   Place patties on a baking sheet. Whisk together eggs and water, then brush each patty with the egg wash.

9. 9

   Bake at 350°F for 25–30 minutes, or until golden and crisp.

10. 10

    For the optional garlic butter, melt butter with crushed garlic and parsley, then brush over the patties immediately after baking.

11. 11

    Let them cool slightly before serving — then break one open and enjoy that flaky crust with the rich curry goat filling inside.