KANGAROO 'DOY-SHEE' PIE
SERVES: 14
PIE FILLING INGREDIENTS
- 150g Kangaroo mince
- 20 g Diced water Chestnuts
- 20g Diced caroot
- 20g Chopped shallot onions
- 20g Chopped straw mushroom
- À pinch of five spice powder
- 2 tspn Hoi: Sin Sauce
- 4 tspn Oyster sauce
- A tspn dried mandarin peel powder
- A pinch of finely chopped thyme
- A pinch of white pepper
- 1 tspn salt
- 5 tspn sugar
- 100ml Chicken stock
- 1 tspn Chicken stock powder
- Drizzle of cocking wine
- Drizzle of oil
- 1 tipn sesame powder
- 20g corn starch
METHOD
- Boil water and add Kangaroo mince for 3 minutes.
- Drain mince.
- Heat work and add oil and shallot onions until fragrant.
- Add Kangaroo meat and cook for 5 seconds then add cooking wine and chicken stock.
- Add water chestnut, carrot and straw mushrooms and stir fry untill almost cooked.
- Add Hoi Sin sauce, oyster sauce, salt, sugar, pepper, dried mandarin peel powder, thyme, chicken stock powder and sesame powder and mix.
- Mix in corn starch with a little water in a separate bowl and pour into work.
- Stir fry for 10 seconds and take it out.
PASTRY INGREDIENTS
- 165g plain flour
- 90 g butter
- 25 g icing sugar
- Whisk one egg 10g finely chopped Vietnamese mint
- One slice of Puff pastry
METHOD
- Rub the butter into the flour and then add the egg and icing mixture to make dough for pastry.
- Place dough in fridge for 10 minutes.
- Make the dough into tubular shapes with your hands and cut 14 portions for the tarts.
- Put each pastry slice in a mould and add Kangaroo meat from Part A.
- Use the round cutter to cut the puff pastry into 14 circles.
- Place the circles onto the tart top and bake them in the oven for 10-15 minutes at 150 degrees.
- Sprinkle chopped Vietnamese mint top when done.
ENJOY!
