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Title: Aussie Kangaroo Pie
Categories: Aussie Kangaroo Meat Pie
Yield: 5 Servings
| 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 [*] -OR- |
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^C for 10 minutes, then reduce heat to 180^C and bake a further 30 minutes. Garnish with tomato sauce or Bush Tomato Chutney/Relish. Serves 4 to 6.
[*] See separate recipe from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 03-19-98 (21:02) The Once And Future Legend (1) Cooking
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