Method

• 1.
  Place ginger, garlic and eschalot in a food processor and whiz until finely chopped.
• 2.
  Heat 1 tbs coconut oil in a medium saucepan over medium-high heat. Working in batches, add diced goat and sear it on all sides until browned. Remove from pan and set aside. Add remaining coconut oil to pan. Add onion and cook, stirring occasionally, for 5 minutes, or until begins to soften. Add ginger paste and cook for another 2-3 minutes, stirring frequently so it doesn’t catch. Add curry leaves and spices. Stir well to combine, allowing the spices to heat through and become aromatic. Return browned goat to pan and stir through. Pour in tomatoes and half the coconut milk, scraping base of pan with a spoon. Add 400ml water and bring to a gentle simmer. Cover pan and simmer over low heat, stirring occasionally, for 1 hour-1 hour 30 minutes, until goat is tender.
• 3.
  Add remaining coconut milk and season to taste, adding a little sugar, if you like. Return to a simmer for a further 5 minutes.
• 4.
  Mix cornflour with 1/3 cup (80ml) water. Slowly add mixture to the pan, stirring constantly until the sauce thickens. Remove curry from heat and allow it to cool completely, before chilling for at least 1 hour in the fridge (see note).
• 5.
  Meanwhile, for the pastry, mix vinegar with 100ml cold water, then set aside. Place flour, butter and 1/4 tsp fine salt in a bowl. Using your fingers, pinch the butter into the flour until it resembles rough crumbs. Add vinegar mixture and bring together to form a dough. Do not overwork – it’s fine to see streaks of butter. Press into a disc, wrap and refrigerate until ready to assemble pie (see notes).
• 6.
  In a small bowl, mix egg, milk and a pinch of fine salt until combined. Strain and store in an airtight container in the fridge for up to 2 days until ready to assemble pie.
• 7.
  To assemble pie, place pastry dough on a lightly floured bench. Flour surface and roll out to a 35cm circle about 3-5mm thick. Spoon curry into a 25cm (top), 22.5cm (base), 3cm-deep pie pan and press to spread evenly. Lay pastry over filling and trim excess pastry, leaving a 3cm overhang. Press pastry against edge of dish and crimp excess pastry to form a border. Brush surface with beaten egg mixture and use the tip of a knife to poke a steam hole into the pastry (at this stage, you can chill, freeze or bake the pie, see notes).
• 8.
  Preheat oven to 200°C/180°C fan-forced.
• 9.
  Bake pie for 45-50 minutes, until pastry is golden and cooked through and filling is hot. Serve with a side salad or steamed vegetables, if you like.