Curried Goat Patties Recipe

Prepare the Goat Filling

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.

Add the diced goat meat to the pot. Sprinkle in the curry powder, thyme, scotch bonnet pepper, salt, and black pepper. Stir well to coat the meat in the spices.

Pour in the water, bring to a simmer, and cover. Cook for about 1.5 to 2 hours, or until the meat is tender. Stir occasionally and add more water if necessary.

Once cooked, shred the goat meat using two forks and mix well with the remaining juices in the pot. Remove from heat and let it cool slightly.

Make the Dough

In a mixing bowl, combine the all-purpose flour and salt. Add the cold cubed butter and mix it into the flour using your fingertips until the mixture resembles breadcrumbs.

Gradually add the cold water, a tablespoon at a time, mixing until a dough forms. Knead gently on a floured surface until smooth.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Aioli

In a small bowl, combine the mayonnaise, chopped cilantro, chopped parsley, lime juice, and minced garlic.

Mix well until all ingredients are fully incorporated. Adjust seasoning with salt if needed. Refrigerate until serving.

Make the Chutney

In a saucepan, combine the diced mango, red onion, brown sugar, apple cider vinegar, and grated ginger.

Cook over medium heat, stirring occasionally, until the mango is soft and the mixture thickens. This should take about 15-20 minutes.

Season with salt to taste and allow to cool before serving.

Assemble the Patties

Preheat the oven to 200°C (400°F). Roll out the chilled dough on a floured surface to about 1/8 inch thickness.

Cut out circles using a cookie cutter or a glass. Place a spoonful of the curried goat filling in the center of each circle.

Fold the dough over to create a half-moon shape, sealing the edges with a fork. Place the patties on a baking sheet lined with parchment paper.

Bake in the preheated oven for 20-25 minutes or until golden brown. Serve warm with green seasoning aioli and mango chutney.