Kangaroo Meat Pie (Aussie Classic)
Kangaroo Recipe
1Setup & Prepare
About This Recipe
Individual kangaroo meat pies with rich gravy, encased in golden puff pastry—a lean, sustainable twist on Australia's favorite snack.
Cultural Context
(135 words) The Australian meat pie is a national icon, sold at football games, service stations, and bakeries across the country. Traditionally made with beef or beef-and-pork, modern versions increasingly feature kangaroo, which provides a leaner, more sustainable alternative while maintaining the rich, hearty flavor Australians expect. Harry's Café de Wheels in Sydney pioneered gourmet kangaroo pies in the 1990s, and they've since become mainstream. The meat pie holds a special place in Australian culture, practically synonymous with sporting events and late-night cravings. Using kangaroo makes nutritional sense—the filling is rich with flavor but lower in saturated fat. This recipe delivers authentic Australian comfort food with a native twist, featuring a rich, thick gravy that won't make the pastry soggy, enclosed in buttery, flaky crust.
2Ingredients
Shopping List
3Cooking Instructions
- Heat olive oil in large pot over high heat. Add kangaroo mince and brown well, breaking up lumps with wooden spoon, about 8 minutes. Remove meat and set aside—don't drain fat.
- In same pot, sauté onion and garlic until softened, about 5 minutes. Add tomato paste and cook for 2 minutes until it darkens. Return meat to pot.
- Add Worcestershire sauce, wine, stock, bay leaves, and thyme. Bring to boil, then reduce to gentle simmer. Cook uncovered for 45 minutes, stirring occasionally, until liquid reduces by half.
- In small bowl, mash together butter and flour to form a paste (beurre manié). Whisk into the meat mixture tablespoon by tablespoon until gravy thickens to coat the back of a spoon. Season generously with salt and pepper. Cool completely before assembling pies.
- Preheat oven to 400°F. Grease six individual pie tins (4-inch diameter). Line each with shortcrust pastry, trimming excess. Fill three-quarters full with cooled kangaroo mixture.
- Top each pie with puff pastry lid, crimping edges to seal. Brush with egg wash and cut small vent in center.
- Bake for 25-30 minutes until pastry is deep golden and puffed. Rest 5 minutes before serving. Traditionally served with tomato sauce (ketchup) and mushy peas.
4Chef's Notes & Pairings
Chef's Notes
- Kangaroo mince must be cooked thoroughly to 160°F, unlike steaks which are served rare.
- The filling must be completely cool before assembly or it will make the pastry soggy.
- For authentic Australian flavor, add 1 teaspoon Vegemite to the gravy.
- Individual tins give the best crust-to-filling ratio; alternatively, make one large pie and bake for 40-45 minutes.
- If gravy is too thick, thin with a little beef stock; if too thin, simmer uncovered to reduce.
Wine Pairing
Australian Pale Ale – An Aussie beer is the traditional pairing for meat pies. Alternatively, try a robust Cabernet Sauvignon.
Nutrition Facts
(per pie) Calories: 520 | Protein: 38g | Fat: 28g | Carbohydrates: 32g | Iron: 6.8mg
