This recipe was allegedly invented by a Nigerian chef who happens to own a pastry restaurant in Lekki. Some would say he’s very extra (because he serves Ofada rice in martini glasses). That being said, his asun pie recipe is delicious and I recommend you try it out.
1 batch Puff Pastry buy or make
1 kg goat meat seasoned, boiled soft and cubed
1 onion sliced
2 tatase or red bell peppers
3 hot scotch bonnet peppers
2 tbsp olive oil
salt to taste
stock cubes to taste
fresh oregano to garnish
-The goat meat takes a while to cook so get it out of the way. Wash, season and boil it in a pressure cooker for about 45 minutes, or until soft. Once the goat meat is cooked, drain off the stock and save it in a bowl. For this recipe, cut it into small cubes and shreds.
-While the goat meat is cooking, make 1 batch of puff pastry. You can try this simple recipe from BBC Good Food
-Roll the pastry out flat and use a glass or cookie cutter to cut out round shapes. Place these rounds carefully into each hole of your mini cupcake tin, making sure not to tear the pastry. Then place the cut-out rounds in the fridge while you get the rest of the filling ready.
-Now, it is time to make the peppery sauce. To do this, place half the onion, the scotch bonnets, the tatase and tomato in a blender with a small splash of water and blitz until smooth. Then heat the oil in a frying pan, and pour in the blended ingredients.
-When the water has evaporated and the sauce has thickened slightly, season it with salt or a stock cube. Cook for a little while longer until the sauce is almost dry.
-Now add the goat meat to the sauce and mix until all the pieces of meat are covered in sauce. You can add a splash of the goat stock for flavour but you don’t want a wet goat stew otherwise it will seep through the pasty in the next step. Cook for 2 more minutes to allow flavours to meld and then take off the heat to cool slightly.
-When the goat and sauce combo is no longer piping hot, you can then spoon it into the pastry cases you made earlier.
-Place the tray of filled tartlets into the oven and bake for about 15 minutes at 180*C or until the pastry is puffed up and golden.