How To Make Stewed Goat Stuffed Plantain Shortcrust Pastry 🇹🇹 Foodie Nation

In this episode of How To? Foodie Nation, Khary and Tiff take on a bold culinary mash-up—plantain shortcrust pastry stuffed with rich, flavorful stewed goat.

This is not your average pie. Ripe plantain is folded into a buttery dough that wraps around slow-cooked goat meat, creating a savory pastry that blends sweet and spice in every bite.

Stewed Goat

Yield: Serves 6

Ingredients

Goat

3 lb goat meat, cut into 2-inch pieces

To Wash the Meat

• 4 tbsp lime juice

• 6 cups water

Green Seasoning

• 3 tbsp pimento peppers, finely chopped

• 3 tbsp garlic, finely chopped

• 3 tbsp chadon beni (culantro), finely chopped

• 2 tbsp onion, finely chopped

• 2 tbsp thyme, finely chopped

• 3 tbsp chive, finely chopped

• 1 tbsp ginger, finely grated (fine side of grater)

• 1 bay leaf

• 1 tsp ground clove

• Salt to taste

• 2 tbsp black pepper

• 4 oz brown sugar

Method

1. Wash the Meat

Place the goat meat in a large bowl with the lime juice and water. Mix thoroughly for 2 minutes, then allow it to soak for 10 minutes. After soaking, rinse the meat under running water and set aside.

2. Season the Meat

In a large bowl, combine the washed goat meat with all ingredients listed under the seasoning mix.

Mix well for 2 minutes, then cover and set aside to marinate for at least 2 hours.

3. Cook the Goat

I. Place a heavy iron pot or skillet on the stove over medium heat.

Add the brown sugar, and allow the sugar to caramelise. Stir continuously as the sugar melts

and changes colour from brown to dark brown. This should take 8-10 minutes.

2. Once the sugar reaches a dark brown stage, carefully add the seasoned goat to the pot. Stir

thoroughly to coat the meat in the browning.

Cover the pot and let the goat cook for 15 minutes, allowing it to release its own liquid.

3. After 15 minutes, add enough hot water to just cover the meat, then add the bay leaf and

cover the pot once more.

Let the goat cook for 45 minutes, checking periodically to ensure there’s enough liquid and it

doesn’t burn. Add more hot water if necessary.

4. After 45 minutes, check the meat for tenderness. If it is not yet fully tender, continue to cook

for an additional 30 minutes, adding hot water as needed.

5. Once the goat is fully cooked, remove the lid and reduce the heat.

Allow the sauce to simmer and reduce until the liquid reaches about half its original volume.

Plantain Short Crust Pastry

Ingredients:

• 11⁄2 cups all-purpose flour

• 1⁄2 tsp salt

• 1⁄2 cup cold unsalted butter, cut into cubes

• 1⁄2 cup very ripe plantain (about 1 small plantain), mashed until smooth

• 1–3 tbsp cold water (as needed)

Instructions:

1. Prepare the plantain:

Peel and mash the ripe plantain until smooth and creamy with no lumps. You can use a fork or blend

it quickly for a smoother texture. Set aside.

2. Mix dry ingredients:

In a large mixing bowl, combine the flour, and salt.

3. Cut in the butter:

Add the cold, cubed butter. Use a pastry cutter, fork, or your fingertips to work the butter into the

flour until the mixture resembles coarse crumbs with pea-sized bits of butter throughout.

4. Add the plantain:

Stir in the mashed plantain. Mix gently with a fork or your hands to combine. The dough will start

coming together but may still be a bit dry.

5. Add cold water (if needed):

Add cold water 1 tablespoon at a time, just until the dough holds together when pressed. Avoid

overworking — stop once the dough forms a shaggy ball.

6. Chill the dough:

Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (up to 2

days). This helps relax the gluten and firm up the butter.

7. Roll and use:

On a lightly floured surface, roll out the chilled dough to about 1⁄8 inch thickness for pies or hand pies.

Assemble

Fill your pastry dough with boneless goat meat and pan fry.