Yes we know that Kangaroo Pies are made from our national emblem, but it is also one of the leanest meats you can eat. Try something a little different for tea tonight!
For the pie filling, heat the butter in a pan and cook the kangaroo and bacon, stirring for 2 minutes, or until meat changes colour. Add your flour and cook for 2-3 minutes, stirring 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. Add your seasoning to taste.
Grease four 12.5cm round pie tins. From each sheet of pastry, cut one 14cm diameter circle and one 12.5cm diameter circle. Place the larger circles into the tins. Trim any excess pastry. Place 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 the pie tops and make a few slits to allow steam to escape.Place the pies on an oven tray. Cover and refrigerate for at least 20 minutes.
Preheat the oven to 200 degree. Brush the pastry with the egg yolk and water. Bake for 10 minutes, reduce the temperature to moderate 180 degrees and bake for a further 20 minutes, until puffed and golden brown.