Taste test: Goat Pie Guy pies

goat-pie-guy

We have tried Goat Pie Guy pies once before, but we demolished them for breakfast one day at the Mitchelton Farmers markets. I didn’t realise how good they would be. When we spotted them today at the Eagle Farm Markets we knew we had to get some cold to have later for lunch.

I choose the Deluxe Goat Pie, which is their signature pie – rich, tender slow cooked goat meat, infused with honey and thyme, topped with a port & redcurrant jus. The chunks of meat were delicious and sauce just right. The crust nice and short.

Matt choose the Himalayan Goat Pie, which has tender slow cooked goat meat in a rich Nepalese curry with ginger, tomatoes and fragrant spices. He said there were generous chucks of meat and a perfect balance of chilli. A convenient way to eat a really good dry-spiced curry. 

The Goat Pie Guy uses Boer goat meat and there’s a talent to cooking goat so it stays nice and tender. Look out for Goat Pie Guy at your local markets.

Highly recommended.

Mango coconut cream pie

This dessert doesn’t have much eye appeal, but it’s yummy and very healthy.The cashews and chia seeds contain protein, calcium, iron, and essential fatty acids. We used coconut cream and diluted 50:50 with water to make coconut milk. You could even serve this dish with your morning porridge or muesli.

1 cup of cashews, soaked, rinsed and strained
1/4 chia seeds (to make 1/2 cup chia seed meal)
1/4 cup coconut oil, liquified
1/4 cup raw honey or coconut sugar
2/3 cup coconut milk
1 mango, sliced
1 Tbsp lemon juice
1 Tbsp vanilla extract

  1. Soak the cashew nuts for at least 3 hours beforehand.
  2. Grind the chia seeds in a coffee grinder, or similar, to make chia seed meal.
  3. Add all of the ingredients to a food processor and puree.
  4. Pour the mixture into a pie dish and refrigerate overnight or at least 8 hours.

Serve with fresh fruit.