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Wallaby and potato pie

Name: Wallaby and potato pie recipe
Yield: 4
Ingredients: 1 egg yolk; 30.00 ml milk; Tomato chutney, to serve; 500g diced wallaby (or kangaroo, see note); 25g chopped unsalted butter, plus extra to grease; 40.00 ml wholemeal flour; 20.00 ml extra virgin olive oil; 1 large onion, finely chopped; 400ml beef stock; 50.00 ml tomato paste; 165.00 ml finely chopped flat-leaf parsley; 350g waxy yellow-fleshed potatoes, cut into 1-2cm cubes; 280g wholemeal flour; 210g cold unsalted butter, chopped; 1 tsp lemon juice

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by delicious. team

delicious. team

Sep 08, 2023

“When we took over the bakery in 1997, we only made vegetarian pies. Many of our customers at Salamanca Market were requesting a meat pie. We wanted to use ingredients that were available locally and John, being Scottish, started thinking about the stews of his childhood. We also decided that wallaby would have been part of many Tasmanians’ diets for a long time, and so the wallaby & potato pie was born.” – John Glendinning and Marie Van de Gumster from Summer Kitchen Bakery, Tasmania

1 egg yolk
1 1/2 tbs milk
Tomato chutney, to serve

Filling

500g diced wallaby (or kangaroo, see note)
25g chopped unsalted butter, plus extra to grease
2 tbs wholemeal flour
1 tbs extra virgin olive oil
1 large onion, finely chopped
400ml Massel beef stock
2 1/2 tbs tomato paste
2/3 cup finely chopped flat-leaf parsley
350g waxy yellow-fleshed potatoes, cut into 1-2cm cubes

Pastry

280g wholemeal flour
210g cold unsalted butter, chopped
1 tsp lemon juice

Method

1.

The day before, brine meat for the filling. Place 2 tsp fine salt in a medium bowl with 150ml water. Stir to dissolve the salt, then add the meat. Chill overnight.
2.

For the pastry, place flour, butter and 1 1/2 tsp salt flakes in a food processor and whiz until a crumb texture. Add lemon juice and 120ml cold water and whiz until dough comes together in a smooth ball. Wrap in plastic wrap and chill overnight.
3.

For the filling, melt butter in a small saucepan over medium-high heat. Add flour. Cook over medium heat, stirring constantly, for a few minutes until lightly coloured. Transfer to a small bowl. Set aside.
4.

Next, preheat oven to 180°C/160°C fan-forced. Drain meat. Heat the oil in a medium ovenproof saucepan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add stock, tomato paste, parsley, 1 tsp cracked black pepper and drained meat. Bring to a simmer then cover and cook in oven for 1 hour. Stir in cooled flour mixture and cook, covered, in the oven for 30 minutes.
5.

Meanwhile, place potato in a small saucepan. Cover with water and season with salt flakes. Bring to the boil and cook for 10 minutes, or until just tender. Drain. Stir potato through filling. Check seasoning and set aside to cool. Chill for 1 hour, or until chilled.
6.

Whisk yolk and milk and brush over pie top. Cut a large cross into top of pie for steam to escape. Bake on preheated tray for 35 minutes or until pastry is cooked and deep golden. Stand on tray for 10 minutes before serving with tomato chutney.