Kangaroo Pies

Note: None of us have actually tried this funky recipe, but if you do, please send us a photo of it! Cubed beef might be a nice American substitute... :-)

The source is a book called Baking, in the series "Great Tastes", and the publisher is Bay Books.

Kangaroo Pies

Makes 4

Filling
30g / 1 oz butter
500 g / 1 lb kangaroo rump, cubed
2 rashers bacon, chopped
2 tablespoons plain flour
1 onion, chopped
2 carrots, chopped
2 sticks celery, chopped
125 g / 4 0z mushrooms, chopped
50 g / 2 1/2 oz / 1 1/3 cup peas
250 ml / 8 fl oz / 1 cup beef stock
1 tablespoon tomato paste

4 sheets ready-rolled puff pastry
1 egg yolk, lightly beaten, to glaze

1. To make the filling, heat the butter in a pan and cook the kangaroo and bacon, stirring, for 2 minutes, or until meat changes colour. Add flour and cook for 2-3 minutes, stirring, or until the flour has thickened slightly. Add the onion, carrot, celery, mushrooms, peas, stock and tomato paste. Reduce the heat and simmer for 1 hour, stirring frequently. Season to taste and set aside to cool.
2. Grease four 12.5 cm / 4 3/4 inch round pie tins. From each sheet of pastry, cut one 14 cm / 5 1/2 inch diameter circle and one12.5 / 5 inch diameter circle. Roll the larger circles to 16 cm / 6 1/2 inch diameter and fit into the tins. Trim any excess pastry.
3. Spoon a quarter of the meat mixture into each. Mix the egg yolk with 1 teaspoon of water and brush the rims. Use the smaller circles to make the lids. Press the edges to seal and decorate with the prongs of a fork. Use any pastry scraps to decorate the pie tops and make a few slits to allow steam to escape.
4. Place the pies on an oven tray. Cover and refrigerate for at least 20 minutes.
5. Preheat the oven to 200oC / 400oF / Gas 6. Brush the pastry with egg yolk and water. Bake for 10 minutes, reduce the temperature to moderate 180oC / 350oF / Gas 4 and bake for a further 20 minutes, or until puffed and golden brown.