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Ingredients
- 500 gm Kangaroo topside, chopped
- 1 x Onion
- 1 c. Stock, meat
- 1 c. Peas, frzn
- 1/2 c. Sauce, tomato
- 1 pch Nutmeg Salt Pepper
- 2 Tbsp. Flour Water
- 375 gm Pastry, shortcrust, thawed.
- 1 x Pastry, puff, ready-made, thawed. Sauce, tomato -Or possibly- bush tomato relish
Directions
- Saute/fry the mince and onion in a frying pan till brown. Add in the meat stock, frzn peas, tomato sauce and seasonings. Stir and simmer for 10 min. Stir in blended flour and thicken mix. Allow to cold.
- Lightly grease a 23cm deep pie dish and line with shortcrust pastry. Moisten the edges with water and spoon in the cool meat mix. Top the pie with puff pastry, pressing down gently to seal the edges together.
- Trim and healthy pinch the edges, brush pastry top with lightly beaten egg and make a small slash in the centre of the pastry.
- Bake at 230 degrees C for 10 min, then reduce heat to 180 degreesC and bake a further 30 min. Garnish with tomato sauce or possibly Bush Tomato Chutney/Relish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 470 | |
| Calories from Fat 222 | 47% |
| Total Fat 24.73g | 31% |
| Saturated Fat 6.06g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 693mg | 29% |
| Potassium 321mg | 9% |
| Total Carbs 45.9g | 12% |
| Dietary Fiber 3.5g | 12% |
| Sugars 12.71g | 8% |
| Protein 16.01g | 26% |
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