Jerk Oxtail Pie

Blend all jerk marinade ingredients in a blender until a paste forms. Adjust quantities if necessary, and store in an airtight container in the fridge until required.

Combine all jerk seasoning spices together and store in airtight container.

Marinate the oxtail pieces with the jerk marinade and 4 tbsp of jerk seasoning. Leave covered in the fridge for 24 hours.

Wipe off as much of the marinade as possible from the oxtail with your hands, reserving in a bowl.

Preheat oven to 170°C.

Heat 100ml grapeseed oil in a large heavy-based pot over medium heat.

Gently cook the reserved jerk paste in the oil, then add oxtail pieces. Cook for about 4 minutes or until well caramelized. Add chicken stock and bring to a simmer.

Cover with a lid and transfer to the oven. Braise for 2½ hours or until tender.

Remove from oven and set aside until cool enough to handle. Strain the liquid into a clean saucepan, reserving the oxtail pieces. Return the cooking liquid to the stove and reduce by half over medium to high heat.

Mix 2 tbsp cornflour with 4 tbsp warm water to make a slurry, then whisk this into the liquid. Simmer until thickened as desired. Turn off heat and set aside to rest.

Pick the meat off the oxtails, discarding all fat and sinew, and place the meat into a bowl.

Season the meat with sea salt and black pepper. Pour over the thickened braising liquid and fold together with a wooden spoon.

Spray or grease 6 pie cases generously. Line each with shortcrust pastry.

Spoon in 220g of filling per pie case. Place puff pastry square on top as a lid. Trim excess pastry and snip a small hole in the top for steam to escape.

Brush with beaten egg yolk and chill in the fridge for 10 mins.

Preheat oven to 180°C.

Brush with egg yolk again and decorate the lid if desired. Bake for 20–25 mins until golden brown.

Remove from oven and rest for 5–10 mins before eating.