Best 2 Kangaroo And Beer Pie With Damper Pastry Recipes
Embark on a culinary adventure with our delectable Kangaroo and Beer Pie, a unique dish that tantalizes taste buds with its rich flavors. Perfectly balanced with the hoppy notes of beer, the tender kangaroo meat is enveloped in a savory gravy, creating a harmonious symphony of flavors. Accompanying this hearty pie is a delightful Damper Pastry, a traditional Australian bread that adds a rustic charm to the experience. With step-by-step instructions and a comprehensive ingredient list, this recipe ensures a successful culinary endeavor. Additionally, discover tantalizing variations such as the Kangaroo and Guinness Pie and the mouthwatering Kangaroo and Red Wine Pie, each offering a distinct flavor profile that will leave you craving more.
Here are our top 2 tried and tested recipes!
KANGAROO AND BEER PIE WITH DAMPER PASTRY
This was in our Age Sunday supplement. I'm posting it in honour of Australia Day, but have to admit I personally couldn't eat kangaroo meat and would make it with lamb or beef! Prep time includes chill time.
Provided by JustJanS
Categories Wild Game
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 308.9, Fat 8.9, SaturatedFat 5.3, Cholesterol 23.5, Sodium 771.9, Carbohydrate 45.4, Fiber 1.7, Sugar 0.6, Protein 8.5
KANGAROO PIE ( ACTUALLY, FISH IN PASTRY, WITH A CHEESE SAUCE!)
I'm posting this recipe for ZWT5. it comes from a lovely cookbook "Dine Around The World", a gift from a friend many years ago. From the book :" One hundred years ago, a Hungarian lady brought recipes to Sydney, but nobody could understand their Hungarian names. So this roll was called Kangaroo Pie, because filling it reminded people of a kangaroo filling its pouch." It doesn't specify the fish to use, but I would use hake, cod, tilapia, or similar.
Provided by Karen Elizabeth
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Tips:
- To tenderize the kangaroo meat, marinate it in a mixture of beer, soy sauce, and garlic overnight.
- Use a variety of vegetables in your pie filling, such as carrots, celery, onions, and mushrooms.
- Season the pie filling with salt, pepper, and herbs, such as rosemary and thyme.
- To make the damper pastry, use a combination of plain flour, self-raising flour, butter, and milk.
- Roll out the damper pastry until it is about 1/2 inch thick.
- Line a pie dish with the damper pastry and trim the edges.
- Pour the pie filling into the pastry-lined dish.
- Roll out the remaining damper pastry and place it on top of the pie filling.
- Crimp the edges of the pastry together to seal the pie.
- Bake the pie in a preheated oven at 375 degrees Fahrenheit for 45 minutes, or until the pastry is golden brown and the filling is bubbling.
Conclusion:
Kangaroo and beer pie with damper pastry is a hearty and delicious meal that is perfect for a cold night. The kangaroo meat is tender and flavorful, and the beer adds a rich flavor to the gravy. The damper pastry is light and fluffy, and it complements the filling perfectly. This pie is sure to be a hit with your family and friends.
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