Wallaby 'four'n twenty' pies

Name: Wallaby meat pie recipe
Yield: 8
Ingredients: 50.00 ml extra virgin olive oil; 2 (500g each) wallaby shanks (see notes); 1 leek, white and light green part only, thinly sliced; 1 onion, thinly sliced; 4 garlic cloves, crushed; 50.00 ml ground saltbush; 50.00 ml ground pepper; 10 sprigs thyme; 10 sprigs oregano; 3 bay leaves; 3L beef stock; 500ml beef; 2 beef stock cubes, crushed; 125ml worcestershire sauce; 50.00 ml Vegemite; 75g cornflour; 50.00 ml finely chopped tarragon; 50.00 ml finely chopped flat-leaf parsley; 4 sheets each frozen shortcrust and puff pastry, just thawed (we used Carême); 1 egg, lightly beaten; Tomato sauce, to serve

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by Nornie Bero

Oct 11, 2024

Sometimes you just can't beat a good meat pie cased in buttery and flaky pastry. Here, Nornie Bero offers a delicious and fragrant alternative to the classic beef pie using native wallaby meat. Packed with fresh herbs and aromatic ingredients to create the juiciest and most flavoursome filling (including vegemite!), this Australian pie recipe is one you'll never forget.

Recipe note: Begin this recipe at least 7 hours ahead. You’ll need 8 x 10cm top x 8cm base, 3.5cm-deep 1-cup capacity pie dishes.

2 1/2 tbs extra virgin olive oil
2 (500g each) wallaby shanks (see notes)
1 leek, white and light green part only, thinly sliced
1 onion, thinly sliced
4 garlic cloves, crushed
2 1/2 tbs ground saltbush
2 1/2 tbs ground pepperberry
10 sprigs thyme
10 sprigs oregano
3 bay leaves
3L beef stock
2 cups (500ml) beef jus (from selected supermarkets and specialty grocers)
2 beef stock cubes, crushed
1/2 cup (125ml) Worcestershire sauce
2 1/2 tbs Vegemite
1/2 cup (75g) cornflour, sifted
2 1/2 tbs finely chopped tarragon
2 1/2 tbs finely chopped flat-leaf parsley
4 sheets each frozen shortcrust and puff pastry, just thawed (we used Carême)
1 egg, lightly beaten
Tomato sauce, to serve

Method

1.

Preheat oven to 180°C/160°C fan-forced. Heat oil in a large ovenproof casserole or Dutch oven over high heat. Season shanks all over, then cook, turning frequently, for 5-6 minutes, until well browned. Transfer to a plate and set aside.
2.

Reduce heat to medium and add leek, onion, garlic, saltbush, pepperberry, thyme, oregano and bay leaves. Cook, stirring occasionally, for 4-5 minutes, until leek begins to soften. Stir in stock, jus, stock cubes, Worcestershire and Vegemite, then return shanks to pot. Increase heat to high, bring to the boil and cook, skimming any impurities that rise to the surface, for 3-5 minutes. Cover with a circle of baking paper and a tight-fitting lid and braise in oven for 3 hours 30 minutes, or until meat pulls away from the bone easily. Remove shanks from liquid, reserving liquid in pan, and shred meat into a bowl. Discard bones. Cover shredded meat.
3.

Bring braising liquid to the boil over high heat. Reduce heat to medium-low and simmer for 20-30 minutes, until reduced by two-thirds. Whisk cornflour with 1/2 cup (125ml) water in a small bowl, then stir into liquid. Simmer for 8-10 minutes, until thickened. Add meat and season to taste. Refrigerate for 2 hours, stirring occasionally, or until chilled (mixture will thicken).
4.

When ready to cook, preheat oven to 220°C/200°C fan-forced. Grease base and sides of 8 x 10cm top x 8cm base, 3.5cm deep 1-cup capacity pie dishes. Line 2 large baking trays with baking paper. Place a third tray in oven to preheat.
5.

Cut 8 discs, 1.5cm larger than pie pans, from the short pastry, rerolling scraps if needed, and place on one prepared tray. Repeat with puff pastry. Line pans with short pastry discs, using fingers to firmly press in. Trim overhang. Spoon in filling, making sure you have plenty of meat in each. Discard any leftover liquid. Cover each pie with puff pastry lids, pressing edges together firmly. Trim edges and freeze for 12-15 minutes.
6.

Brush tops with egg. Poke a hole in the centre of each pastry lid to release steam while cooking, then season tops as desired. Bake on preheated tray for 35-40 minutes, until tops are puffed and deep golden. Cool in pans on a wire rack for 10 minutes, then serve with tomato sauce.

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Recipe Notes

Wallaby is available in Tasmania. Substitute kangaroo or lamb shanks. If the pastry gets too warm and hard to handle, return to the freezer for short 5-10 minute bursts to stiffen it up.