Aussie Kangaroo Pie
500 gm Kangaroo topside, minced
1 cup Stock, meat
1 cup Peas, frozen
1/2 cup Sauce, tomato
1 pinch Nutmeg
2 tbsp Flour
375 gm Pastry, shortcrust, thawed.
1 Pastry, puff, ready-made, thawed.
Sauce, tomato -OR- bush tomato relish
1. Sauté the mince and onion in a frying pan until brown. Add the meat stock, frozen peas, tomato sauce and seasonings. Stir and simmer for 10 minutes. Stir in blended flour and thicken mixture. Allow to cool.
2. Lightly grease a 23cm deep pie dish and line with shortcrust pastry. Moisten the edges with water and spoon in the cold meat mixture. Top the pie with puff pastry, pressing down gently to seal the edges together.
3. Bake at 230 degrees C for 10 minutes, then reduce heat to 180 C and bake a further 30 minutes. Garnish with tomato sauce or Bush Tomato Chutney/Relish.