• 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


  • 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.



  • 165g plain flour
  • 90 g butter
  • 25 g icing sugar
  • Whisk one egg 10g finely chopped Vietnamese mint
  • One slice of Puff pastry


  • 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.