Semi Free-form Kangaroo Meat Pies.

Yay! I managed to get meal prepared for the October challenge Vittoria is hosting.

There is one disadvantage to being Australian and it's culinary. Our country doesn't have a long history, unless you consider the Aboriginal people. And, sadly, a lot of their history is lost, or handed down by word of mouth. The other difficulty was that they lived on the land and we kind of use kitchens to prepare meals.
*sigh*
So I thought about this for a long, long time until I could find a way to bring all of Australia to the table.

There is nothing more Aussie than a meat pie. Granted Australia is not the only country who eats meat pies, but ask any Australian what is an "Aussie" food, in amongst the Vegemite and beer, someone will mention meat pies.
But that alone, wasn't Indigenous enough for my liking. So I figured no other country has Kangaroos! We're going to whip up a Kangaroo meat pie to die for! On top of that, it's gluten and dairy free!

For the pastry, I again used Maggie Beer's Gluten Free pastry recipe. As usual, I replaced the butter with Nuttelex dairy free spread. I have called them "semi free-form" because I did use pie dishes but I rolled the pastry out to a larger size and just kind of gathered and tucked the extra over to form the tops. I filled each with my delicious kangaroo filling and baked in the oven (220 C) for 20 minutes.

Kangaroo Pie Filling (makes about 4 small pies)
400 grams kangaroo steak, cubed
1 tablespoon rice bran oil
1 Massel Easy Onion cube
1 teaspoon dried sage
1 cup vegetable stock, hot
1 tablespoon cornflour

Heat the oil in a saucepan. Brown off the meat and stir in the sage. Crumble in onion cube and add hot stock. Pop lid on and lower the heat, allowing to simmer for 30 minutes. (This is a good time to roll out the pastry).
Remove the lid, stir and add cornflour. Turn the heat up and stir from time to time until a gravy has formed from the liquid. Then it's ready!