- 1/2 kilo of emu rump
- 2 teaspoons of avocado oil (macadamia or olive if unavailable)
- handful of pepper berries
- 2 onions
- 1 1/2 cups of red wine
- 1 cubed/skinned egg plant
- 2 cubed/peeled sweet yam (the orange ones)
- 2 cups of beef stock – leave a little for sauce.
- brussel sprouts
- young green beans
- packet of puff pastry or shortcrust pastry – (unless you want to make it yourself)
- Blue gum honey
- Place the the cubed emu rump, cubed and skinned eggplant and sweet yam in a large pot.
- Pour in 2 cups of beef stock and cup of red wine.
- Throw is about 3 – 4 pepper berries (not to many as they are hugely flavoursom)
- Leave to stew for about 30 mins stirring every 10 mins so the mixture doesn’t stick to the bottom of the pot.
- The eggplant breaks down and creates a fair amount of water. the mixture will reduce considerably.
- So add about 2 tablespoons of flour and a tablespoon of butter and thicken the sauce – enough for pies.
The Pie Making
- Make pastries squares roughly 15cm square.
- Make smaller squares and place in the middle of larger squares to strenghten the pastry where the meat sits.
- Add about a 2 heaped tablespoons of meat in the centre.
- Pull up the sides of the pastry to make a parcel – and pinch in the middle.
- place in a moderate oven for rough 15 – 20 mins.
- 1 sliced onion
- sprinkle in more pepper berries
- splash of wine
- splash in beef stock
- 2 tablespoons of blue gum honey
- Cook sauce until it reduces a little
- Pour over pies once the pies are cooked.
- The pie goes well with fresh, steamed brussle sprouts, beans, cauliflower and carrots for colour