serves
4
prep
30 minutes
cook
3:30 hours
difficulty
Mid
serves
4
people
preparation
30
minutes
cooking
3:30
hours
difficulty
Mid
level
This pastry is my go-to whenever I have friends drop in, and I need to whip up a shared meal. It's simple, quick, easy - and foolproof!
Ingredients
Sour cream pastry
- 500 g flour
- 12 g salt
- 240 g soft butter
- 140 g sour cream
- 4 eggs
Wallaby filling (makes extra)
- 3 brown onions, chopped
- 2 carrots, chopped
- 150 g butter
- 5 cloves garlic
- 6 bay leaves
- ¼ bunch thyme
- 500 ml red wine
- 500 ml veal or chicken stock
- 1 whole wallaby (or kangaroo), about 2 kg
- Flour, to dust
- 20 ml sherry vinegar
- 2 tbsp quince or redcurrant jelly
- 20 g miso
- ¼ bunch parsley, finely chopped
- 1 egg yolk
- Saltbush, to sprinkle
Resting time: 30 minutes
Cooling time for filling: 15-30 minutes
Instructions
- For the pastry, mix butter, eggs and sour cream together in a stand mixer. Add flour, then mix till incorporated.
- Cover tightly and rest for a minimum 30 minutes before rolling out. Roll out to approx. 3mm thick and line pie dish. Reserve some pastry for the top.
- Preheat oven to a 160°C.
- For the filling, add onions and carrots to a large oven-proof pot on medium heat with the butter and cook until softened. Add the garlic cloves, bay, thyme, wine and stock and bring to a simmer.
- Meanwhile, joint the wallaby and flour the pieces. In a separate pan, fry in olive oil until light golden brown but not cooked.
- Add the wallaby pieces into the pot with the vegetables and stock, cover and place in the oven for approximately 2-3 hours or until the wallaby falls off the bone very easily.
- Take out of the oven, remove the bay and thyme and put them in the compost.
- Take out the wallaby pieces and lay them on a tray. Using your hands, pick all the meat off the bones. Return the picked meat to the stock and reduce on the stove until a thick ragout is achieved. Season with the vinegar, jelly, miso and fresh chopped herbs to your liking. Set aside to cool.
- Meanwhile, preheat the oven to 180°C.
- When cold, fill the lined pie dish then top with the final piece of pastry. Using a fork seal the edges and make a hole in the centre for steam to escape.
- Break the egg yolks and glaze the pie using a pastry brush.
- Bake in oven for approx 30 minutes. Five minutes before the pie is done, pull it out and sprinkle a handful of saltbush leaves over, then return to the oven.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This pastry is my go-to whenever I have friends drop in, and I need to whip up a shared meal. It's simple, quick, easy - and foolproof!
