Here is another engineering feat. I’m sorry, I can’t help it - it must be my background that keeps me fascinated with the technical aspects of cooking. For some time I had an idea of enclosing a pie filling in another meat mixture instead of pastry, and in this recipe it’s been realised. It was well worth the effort! You need to start this recipe the day before, or at least the morning before, as the braised kid needs to become cold and solidify before it’s used as the pie filling.