Kangaroo And Beer Pie With Damper Pastry Recipes

KANGAROO PIE ( ACTUALLY, FISH IN PASTRY, WITH A CHEESE SAUCE!)

Steps:

• Pre-heat oven to 220C/425°F.
• Defrost puff pastry and roll out to a rectangle, about 12 x 14 inches.
• Cube cooked fish fillets, mix gently with chopped gherkins and onion, spread on pastry and season to taste with salt and pepper.
• Sprinkle parsley on top and roll up firmly.
• Place roll in a buttered dish, brush with beaten egg and and bake in pre-heated oven at 220C/425F for 15 minutes.
• Reduce the heat slightly and bake for another 15 minutes, until pastry is golden-brown.
• Sauce:.
• In a small saucepan, heat butter, stir in flour gradually, after a minute gradually add cream, stirring constantly, and bring to boil.
• Remove from heat, add grated cheese and stir until it has melted.
• If you prefer a thinner sauce, whisk in the milk.
• Season to taste with cayenne pepper, salt and pepper.
• Arrange roll on heated platter, garnish with parsley and serve with cheese sauce.
• A mixed salad goes well with this.

KANGAROO AND BEER PIE WITH DAMPER PASTRY

Steps:

• Preheat the oven to 190C.
• To make the damper pastry, combine flour baking powder and salt, then rub in the butter by hand.
• Or place flour, baking powder and salt in your food processor and pulse to sift, then add the butter, and process until the mixture resembles breadcrumbs.
• Add milk and mix (either by hand or in the processor) until the dough leaves the side of the bowl.
• Cover with plastic wrap and chill for 20 minutes.
• Meanwhile season the flour with salt and pepper and toss the kangaroo cubes gently to coat with the flour.
• Heat a little olive oil in a frying pan and brown the meat in batches, remove and set aside.
• Add the mushrooms and garlic and cook for 2 minutes.
• Add the meat, beer and stock and bring to the boil.
• Reduce heat, half cover pan and simmer for 90 minutes.
• Set aside to cool.
• Adjust seasoning, stir in the marjoram and transfer mixture to a pie dish or tin.
• Roll out damper pastry until 4mm thick and place over meat to form a secure lid.
• Press pastry edges down with fingertips to secure and refrigerate for 20 minutes.
• Pierce pastry with a knife four times then bake pie for 25-30 minutes until damper crust is golden brown.