Chef Jeff McInnis Slow-Braised Aussie Goat Empanadas

Method

Jerk Seasoning Paste:

• Combine the ingredients in a mortar and pestle or food processor and blend together while grinding, until a smooth paste forms. Cover and refrigerate.

 Slow-Braised Aussie Goat:

• Preheat a convection oven to 300°F.
• Season the goat with salt and pepper and lightly rub it with half of the Jerk SeasoningPpaste.
• In a large skillet over high heat, warm the oil and sear off all sides of the shoulder until browned evenly. Remove from the skillet and rub with the remaining jerk seasoning paste.
• Add the garlic, onion, celery, and parsley to the pan and saute in the goat fat for 3 to 5 minutes.
• Deglaze the hot skillet with the red wine while scraping the bottom of the pan with a spatula and bring the wine to a simmer. Add the beef broth and bring to a simmer again.   
• Place the goat shoulder in a braising pan and pour over all the beef broth, wine, and vegetables. Cover with parchment and aluminum tightly. Place in the oven for about 4 ½ hours, until the meat is tender.  
• Remove the pan from the oven and let it cool just enough until you can shred the meat. Remove the vegetables and reserve the broth. Add just enough of the reserved broth to the shredded goat to make the meat moist and delicious. Taste and season with salt if necessary. Cool and refrigerate.  

Empanada Dough:

• Using a fork or your hands, cut the butter into the flour until it forms a crumbly consistency. Add the salt and mix well. 
• Pour in 1/2 cup water and the egg and stir together until it forms a clumpy dough. 
• Transfer the dough to a counter dusted with flour. Press the dough together until it forms a ball. If the dough feels too dry, add a little extra water (up to 3/4 cup total) to the dough. Knead the dough for about 5 minutes, until it is smooth.
• Cut the dough into 24 even 1 ½-ounce pieces. Roll each piece into a ball. Roll each ball out evenly into a 5- to 6-inch circle with a rolling pin on a surface dusted with flour. 
• Add 2 to 3 tablespoons of goat filling to the center of each empanada round and pinch the edges together. Use a fork to press the edges together. 
• Preheat the oven to 375 degrees F. Whisk to combine the egg and water for the egg wash.
• Place the filled empanadas on a baking sheet lined with parchment paper. Brush the top of each empanada with egg wash. Bake for 25 to 27 minutes, until lightly golden on top. Cool for 5 minutes before serving.

Plantain Curry:

• Put the bacon in a rondo pan with a little bit of oil. Render the bacon until crispy.  
• Add the onion, pepper, garlic, and jalapeno and cook until soft.
• Add the curry paste and cumin and cook for 2 minutes over medium heat. Deglaze the pan with the wine and vinegar, simmering and scraping the pan. Cook until almost dry.  
• Add the bay leaf, orange juice, and chicken stock and reduce by half.  
• Add the coconut milk and reduce by one quarter.  
• In batches, using a high-powered blender, puree the sauce and then stir in the fried plantains. Taste and add salt if necessary. 

Plating:

Serve hot empanadas with plaintains and curry sauce and garnish with fresh cilantro and mint.