Kangaroo And Beer Pie With Damper Pastry Recipes

KANGAROO AND BEER PIE WITH DAMPER PASTRY

Kangaroo and Beer Pie with Damper Pastry image

This was in our Age Sunday supplement. I'm posting it in honour of Australia Day, but have to admit I personally couldn't eat kangaroo meat and would make it with lamb or beef! Prep time includes chill time.

Provided by JustJanS

Categories Wild Game

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup all-purpose flour
salt and pepper
800 g kangaroo steak, cut into 2 cm cubes
olive oil
250 g button mushrooms, halved
3 cloves garlic, peeled and crushed
1 1/4 cups beer (like Guinness)
1 cup reduced beef stock
2 tablespoons fresh marjoram, chopped
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
50 g butter
1 cup milk

Steps:

Preheat the oven to 190C.
To make the damper pastry, combine flour baking powder and salt, then rub in the butter by hand.
Or place flour, baking powder and salt in your food processor and pulse to sift, then add the butter, and process until the mixture resembles breadcrumbs.
Add milk and mix (either by hand or in the processor) until the dough leaves the side of the bowl.
Cover with plastic wrap and chill for 20 minutes.
Meanwhile season the flour with salt and pepper and toss the kangaroo cubes gently to coat with the flour.
Heat a little olive oil in a frying pan and brown the meat in batches, remove and set aside.
Add the mushrooms and garlic and cook for 2 minutes.
Add the meat, beer and stock and bring to the boil.
Reduce heat, half cover pan and simmer for 90 minutes.
Set aside to cool.
Adjust seasoning, stir in the marjoram and transfer mixture to a pie dish or tin.
Roll out damper pastry until 4mm thick and place over meat to form a secure lid.
Press pastry edges down with fingertips to secure and refrigerate for 20 minutes.
Pierce pastry with a knife four times then bake pie for 25-30 minutes until damper crust is golden brown.

Nutrition Facts : Calories 308.9, Fat 8.9, SaturatedFat 5.3, Cholesterol 23.5, Sodium 771.9, Carbohydrate 45.4, Fiber 1.7, Sugar 0.6, Protein 8.5

KANGAROO PIE ( ACTUALLY, FISH IN PASTRY, WITH A CHEESE SAUCE!)

Kangaroo Pie ( Actually, Fish in Pastry, With a Cheese Sauce!) image

I'm posting this recipe for ZWT5. it comes from a lovely cookbook "Dine Around The World", a gift from a friend many years ago. From the book :" One hundred years ago, a Hungarian lady brought recipes to Sydney, but nobody could understand their Hungarian names. So this roll was called Kangaroo Pie, because filling it reminded people of a kangaroo filling its pouch." It doesn't specify the fish to use, but I would use hake, cod, tilapia, or similar.

Provided by Karen Elizabeth

Categories Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

300 g frozen puff pastry
500 g fish fillets, cooked and skinned
100 g pickled gherkins, finely chopped
1 medium onion, finely chopped
salt and pepper
1 tablespoon finely chopped parsley
1 tablespoon butter
1 egg, beaten
40 g butter
2 tablespoons flour
1 cup cream
100 g cheddar cheese
1 cup milk (optional)
1/8 teaspoon cayenne pepper
salt and pepper
parsley sprig

Steps:

Pre-heat oven to 220C/425°F.
Defrost puff pastry and roll out to a rectangle, about 12 x 14 inches.
Cube cooked fish fillets, mix gently with chopped gherkins and onion, spread on pastry and season to taste with salt and pepper.
Sprinkle parsley on top and roll up firmly.
Place roll in a buttered dish, brush with beaten egg and and bake in pre-heated oven at 220C/425F for 15 minutes.
Reduce the heat slightly and bake for another 15 minutes, until pastry is golden-brown.
Sauce:.
In a small saucepan, heat butter, stir in flour gradually, after a minute gradually add cream, stirring constantly, and bring to boil.
Remove from heat, add grated cheese and stir until it has melted.
If you prefer a thinner sauce, whisk in the milk.
Season to taste with cayenne pepper, salt and pepper.
Arrange roll on heated platter, garnish with parsley and serve with cheese sauce.
A mixed salad goes well with this.

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