We have a tradition in our family and this is how it goes ……….. on your birthday you get to choose the menu for dinner. Now, this year my son-in-law Daniel threw me a challenge by giving me a couple of ingredients to come up with a meal. I think he may have been watching too many cooking programmes on the television! His ingredient choices were kangaroo and beer ….and the rest was up to me!!…………..
These delicious pies certainly seemed to hit the spot on a very cold and wintery night last week. The crunchy pastry had a rich kangaroo filling, with a hint of sweetness and creamy cheese – yummo.
I might add that I have a ‘Sunbeam’ pie maker which is a very affordable and ‘must have’ handy appliance for cooking pies.
Ingredients (Makes around 8 pies in the pie maker)
1 kg diced kangaroo steak
1 large onion thinly sliced and chopped
2 garlic cloves, crushed
4 tablespoons of plain flour, seasoned with salt and freshly ground black pepper
Small handful of fresh herbs (finely chopped) – parsley, thyme, marjoram; or,
1 teaspoon dried mixed herbs
2 fresh sage leaves (optional)
4 tablespoons Worcester sauce ( I am very generous with this)
2 tablespoons of tomato paste
2 bottles 345 ml Pale Ale ( I used the ‘good stuff’ – James Squire, don’t let my hubby know!)
1 cup of beef stock
Readymade frozen shortcrust pastry
1 1/2 cups of mixed frozen diced vegetables – peas, corn and carrots
8 large cubes of cheddar cheese
Caramelized onions – (2 large onions thinly sliced, 1 heaped tablespoon of brown sugar, 2 tablespoons of balsamic vinegar)
Extra virgin olive oil
- Toss the diced kangaroo in the seasoned plain flour to coat.
- Heat up 4 tablespoons of extra virgin olive oil in a frying pan and brown the diced kangaroo meat.
- Place the browned kangaroo meat in a slow cooker.
- Heat 2 tablespoons of olive oil in the same frying pan and cook the finely chopped onions and crushed garlic until just translucent.
- Add onions and garlic to the slow cooker.
- Add herbs, Worcester sauce, tomato paste, Pale Ale, beef stock, and some extra salt and freshly ground pepper to slow cooker.
- Slow cook (on high setting) for approx. 6 hrs until the meat is very tender.
- After about 5 hrs of slow cooking add the diced frozen vegetables to cooker for the final hour.
- Cool kangaroo pie filling in the slow cooker.
Prepare the caramelized onions whilst the kangaroo filling is cooking in the slow cooker.
- Add 2 tablespoons of olive oil to frying pan and cook the thinly sliced onions until soft.
- Add 1 heaped tablespoon of brown sugar to cooked onions and caramelize – this will take a couple of mins.
- Add 2 tablespoons of balsamic vinegar and cook for 2-3 mins until onion mixture sticky and caramelized.
- Cut shortcrust pastry sheet into 4 circles to fit pie maker base.
- Cut puff pastry into 4 rounds for lid/top of pies.
- Heat pie maker up and then place 4 shortcrust pastry rounds into pie maker.
- Add kangaroo mixture to each pastry base – 3/4 fill (you may need to remove some liquid from the stew before adding to pastry so it is not too runny)
- Place 1 large cube of cheddar cheese on top of the each kangaroo filling.
- Place 1 spoonful of caramelized onions on to each filling.
- Place puff pastry lid on to filled pies filling, shut the cooker lid, and cook for 8 mins
Voila!!! You have scrumptious crispy pies 🙂
Did you know that kangaroo meat is high in protein, low in fat, and is a good source of iron, zinc, Vitamin B and Omega 3’s. It is readily available and very well priced here in Oz.
Happy birthday Dan 🙂 (Sorry Skippy)