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
- Grease 12 small pie shells or a 12 hole muffin tin with butter.
- Preheat over to 180 degrees celcius.
- Heat olive in heavy pot, add onions and garlic and cook until soft.
- Add diced kangaroo and brown on all sides.
- Add: chutney, tomato paste, worcestershire sauce, stock, salt and pepper and bring to simmer.
- Continue to cook until meat is tender.
- 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.
- Add cornflour mixture 5 minutes before you are finished cooking filling. Stir through while sauce thickens.
- When the filling is cooked to your taste, take off the heat and cool.
- Roll out out shortcrust pastry to 7cm rounds and line pie/muffin tins..
- Brush edges with egg.
- Add cooled mixture, making sure you don't fill the tins too much.
- Cut out 6 cm rounds of puff pastry and lay over filling, lighting pressing edges.
- Brush with egg, sprinkle with sesame seeds and make a few slits in pie for steam to escape.
- 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.