Kangaroo Fried Pies Recipe - Cooking Index
Kangaroo Fried Pies Recipe - Cooking Index
| 2 tablespoons | 30ml | Olive oil |
| 1 lb | 454g / 16oz | Ground kangaroo meat |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 cup | 62g / 2.2oz | Finely-chopped onions |
| 2 teaspoons | 10ml | Chopped garlic |
| 4 oz | 113g | Cheddar or gouda - grated |
| 1/4 cup | 15g / 0.5oz | Chopped green onions, green part only |
| Flour - for dusting | ||
| 1 | Spit Pea Soup - (see recipe) | |
| Pastry For Fried Pies | ||
| 3 cups | 187g / 6.6oz | All-purpose flour |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 3/4 teaspoon | 3.8ml | Baking powder |
| 6 tablespoons | 90ml | Solid vegetable shortening |
| 1 tablespoon | 15ml | Egg (large) |
| 3/4 cup | 177ml | Milk |
In a large skillet, over medium heat, add the oil. When the oil is hot, add the kangaroo. Season with salt and pepper. Cook for 2 to 3 minutes. Add the onions and garlic. Season with salt and pepper. Continue to cook until the meat is fully cooked. Remove from the heat and cool completely.
In a mixing bowl, combine the meat mixture and cheese. Mix well. Stir in the green onions.
For the Pastry For Fried Pies: Sift the flour, baking powder and salt into a large mixing bowl. Add the shortening and with your hands or a fork, mix until the mixture resembles coarse meal. In a small bowl, whisk the egg and milk together. Gradually add the egg mixture to the flour mixture and mix until a smooth ball forms. Cover the ball of dough with plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and bring to room temperature. (Yields enough pastry for 12 large or 24 small pies)
Divide the pastry dough into 24 equal portions. On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter. Put about 2 tablespoons of the mixture in the center of each round, fold the dough over, and crimp the edges together with a fork.
Preheat the oil to 360 degrees. Fry the pies in batches, 2 to 3 at a time, until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt.
Ladle the Spit Pea Soup into the serving bowls. Float a couple of the pies in the soup and serve.
This recipe yields 8 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D43) - from the TV FOOD - NETWORK
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