Toddie's Pie
Chef: Ann Meyer
This recipe was developed with Afternoons presenter,
the all-Australian Tod Johnston.
Serves 1 pie
Degree of difficulty: Low
You need:
Try and use kangaroo meat about 150g diced if not use beef.
1 brown onion, chopped fine,
2 cloves of garlic chopped fine,
2 bay leaves,
2 sprigs of rosemary,
1 carrot chopped fine,
½ cup of red wine,
½ cup of beef stock,
3 field mushrooms sliced,
seasoning.
Method:
Dust meat with flour and sear in a pan till lightly browned. Remove.
Cook onions and garlic till soft add meat with herbs, stock and wine. Cook over a low heat with lid on till meat is tender.
Remove lid and add mushrooms, cook til liquid is reduced by half. Taste before seasoning.
Use puff pastry. Use either a pie dish and line with the pastry, fill it and cover with a pastry lid or cut a circle fill the centre with ingredients, cover with another circle of pastry and tuck in the edges.
Brush with egg mixed with water and bake in a hot oven, 200c till pastry is golden.
Serving Suggestion: With sauce? No, not really, serve with your choice of chutney.
