INGREDIENTS

2kg kangaroo rump, diced (or substitute beef chuck steak)
3 brown onions, sliced
4 garlic cloves, crushed
200g Goose on the Loose Kangaroo w/ Chilli Salami, diced small
1tbsp olive oil
2/3C plain flour
400ml Gypsy Fox Brewing Co. Petite Noir Dark Ale
2C beef stock
2tbsp tomato paste
1tbsp saltbush, dried & crushed
2tsp pepperberry, crushed
ready-rolled puff pastry sheets
1 egg, beaten

METHOD

1 – Place 1/2 the oil in a heavy based pot over medium heat and brown the kangaroo/beef. Set aside with juices.
Cook the onions, garlic & diced salami in the remaining oil until golden. Sprinkle in the plain flour and cook for 1 minute.

2 – Return the meat and juices to the pan, add in the Petite Noir Dark Ale, beef stock & tomato paste continually stirring. Add saltbush and pepperberry seasoning.
Bring to the boil and reduce the heat, simmering for 2 hours until tender and the sauce has thickened. Taste and adjust seasoning if required.

3 – Preheat oven to 200’C. Spoon the pie filling into eight 250ml ovenproof ramekins for individual pies or one large pie dish. Cut eight circles of ready-rolled puff pastry to cover if making individual or one large sheet for the large pie.
Press firmly onto dish/es and seal. Brush with beaten egg wash and sprinkle with a little extra pepperberry. Place on a tray and bake for 25 minutes until golden.
You can also freeze uncooked pies by wrapping in plastic and then aluminium foil, defrosting before cooking.

Purra-Perte!

Eat & Enjoy!

Recipe features in West of the River Autumn 2021 Issue – Monotreme Media