500 g Kangaroo topside, minced
1 c Stock, meat
1 c Peas, frozen
1/2 c Sauce, tomato
1 pn Nutmeg
2 tb Flour
375 g Pastry, shortcrust, thawed.
1 Pastry, puff, ready-made, thawed.
Sauce, tomato -OR- bush tomato relish
Saute the mince and onion in a frying pan until brown. Add the meat stock, frozen peas, tomato sauce and seasonings. Stir and simmer for 10 minutes. Stir in blended flour and thicken mixture. Allow to cool. Lightly grease a 23cm deep pie dish and line with shortcrust pastry. Moisten the edges with water and spoon in the cold meat mixture. Top the pie with puff pastry, pressing down gently to seal the edges together. Trim and pinch the edges, brush pastry top with lightly beaten egg and make a small slash in the centre of the pastry. Bake at 230 degrees C for 10 minutes, then reduce heat to 180 degreesC and bake a further 30 minutes. Garnish with tomato sauce or Bush Tomato Chutney/Relish. Serves 4 to 6