Emu Pie


time

1 hr


ingridents:

      • 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
      • cauliflower
      • carrots
      • young green beans
      • packet of puff pastry or shortcrust pastry – (unless you want to make it yourself)
      • Blue gum honey

directions:

 

Meat Mixture

      • 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.

The Sauce

      • 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

Source: http://www.abc.net.au/indigenous/stories/s2216395.htm

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