Kangaroo Pie
500 g Kangaroo topside, minced
1 Onion
1 c Stock, meat
1 c Peas, frozen
1/2 c Sauce, tomato
1 pn Nutmeg
Salt
Pepper
2 tb Flour
Water
375 g Pastry, shortcrust, thawed.
1 Pastry, puff, ready-made, thawed.
Sauce, tomato -OR- bush tomato relish
Saute the mince and onion in a frying pan until brown. Add the meat stock,
frozen peas, tomato sauce and seasonings. Stir and simmer for 10 minutes. Stir
in blended flour and thicken mixture. Allow to cool.
Lightly grease a 23cm deep pie dish and line with shortcrust pastry.
Moisten the edges with water and spoon in the cold meat mixture. Top the pie
with puff pastry, pressing down gently to seal the edges together.
Trim and pinch the edges, brush pastry top with lightly beaten egg and
make a small slash in the centre of the pastry.
Bake at 230 degrees C for 10 minutes, then reduce heat to 180 degreesC and
bake a further 30 minutes. Garnish with tomato sauce or Bush Tomato
Chutney/Relish. Serves 4 to 6.
Kangaroo Pie
1kg Kangaroo fillet
Flour, seasoned
6 tb Oil, olive
2 Onions,-peeled and chopped.
2 Carrots,-diced.
12 Peppercorns
2 c Wine, shiraz, preferably Skillogalee.
1 c Wine, port
Bouquet garni
200 g Mushrooms
1 Egg yolk, beaten with a little milk.
Salt
Pepper
Puff pastry sheets
Cube the kangaroo fillet and toss in the seasoned flour. Heat 4
tablespoons od olive oil in a cast iron casserole and fry the meat in batches.
Remove to a bowl. Add the other 2 tbspms of oil and fry the onion until
transparent. Put the meat back in the casserole and add the carrot, peppercorns,
Shiraz and port. Put in the bouquet garni and season with salt and pepper.
Cook in a moderate oven for 1 1/2 hours or until the meat is tender; 15
minutes before cooking has finished add the mushrooms.
Divide the meat between 8 individual pie dishes. Cut pastry tops for the
dishes and strips to go around the edge of each dish. Press the strip of pastry
around the dish, brush with water and press on the pastry top. Slash the edges
with a knife. Decorate the top with pastry scraps and paint with eggwash. Bake
in a 200 degree C oven for 30 to 35 minutes until golden. Serve with vegetables.
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