Thursday, September 30, 2010

Football Final Kangaroo Party Pies

You could approach the (second) football final through colours: lamingtons for Collingwood supporters and Black Forrest Cherry Cake for Saint Kilda Supporters. But let's face it, footy watching is not a tea party occasion. You need something simple, that doesn't require too much eye-hand co-ordination and that goes well with beer... and salty or savoury. The obvious food is Pies. I am going to put out a challenge to forgo the frozen party pies and create some special pies for footy watching tomorrow... In addition to the pies already listed here, how about a Kangaroo Party Pie?

2 sheets puff pastry
3 sheets shortcrust pastry or one quantity (made with 250 gms flour, 125gm butter etc)
200 - 250 gm kangaroo fillet, diced into 1cm squares
1 onion, finely chopped
1 clove garlic, finely chopped
1-2 tbs olive oil
1/4 cup red wine
1 desertspoon favourite chutney
1 cup stock
1 teaspoon tomato paste
1 tbs worcestershire sauce (optional)
1 tablespoon cornflour dissolved in a little cold water (optional)
salt and pepper
sesame seeds for garnish
1 egg, lightly beaten
butter for greasing pie shells or muffin tins

  1. Grease 12 small pie shells or a 12 hole muffin tin with butter.
  2. Preheat over to 180 degrees celcius.
  3. Heat olive in heavy pot, add onions and garlic and cook until soft.
  4. Add diced kangaroo and brown on all sides.
  5. Add: chutney, tomato paste, worcestershire sauce, stock, salt and pepper and bring to simmer.
  6. Continue to cook until meat is tender.
  7. You can leave the lid on or off, but there must be enough liquid when you are finished for the filling. I suggest you keep the lid on, and take it off 15 minutes before you think it will be finished.
  8. Add cornflour mixture 5 minutes before you are finished cooking filling. Stir through while sauce thickens.
  9. When the filling is cooked to your taste, take off the heat and cool.
  10. Roll out out shortcrust pastry to 7cm rounds and line pie/muffin tins..
  11. Brush edges with egg.
  12. Add cooled mixture, making sure you don't fill the tins too much.
  13. Cut out 6 cm rounds of puff pastry and lay over filling, lighting pressing edges.
  14. Brush with egg, sprinkle with sesame seeds and make a few slits in pie for steam to escape.
  15. Bake for between 20 and 30 minutes, keeping an eye on the puff pastry which may brown quickly. You may need to put a sheet of paper over the top.