Pan Pastie Pastry
1 stubbie of beer
500g of self raising flour
1 teaspoon of salt
Oil for frying

Pour beer into a bowl and add the self raising flour and salt. Mix this with your hands until a smooth dough is achieved, adding more flour if necessary.  Knead the dough for 4-5 minutes, then set aside to rise.  Cover in plastic or with a damp cloth. Allow the dough to increase by 50-100% in size.  The longer you leave it the more it will rise.  Divide and roll into gold ball size pieces.  Flatten these into 20cm disks.

Paint the top side of these with water then place the filling of your choice in the centre, allowing enough room for you to fold these in half to form a pastie.  Press the edges together to seal.

Heat oil in a pan, then place the pasties and turn when golden brown.  Cook these on three sides. Enjoy hot or cold.

Pan Pastie Filling
250g kangaroo meat, fillet or rump, diced in 1cm cubes
1 carrot
1 onion
1 leek
2 sticks of celery
1 tbs tomato paste
250mL red wine
250mL beef stock
1 tbs potato starch
100mL macadamia oil
mountain pepper and salt

Heat 50mL oil in a thick bottom pan.  Sauté kangaroo until it starts to brown.  Dice all vegetables finely.  Add to the kangaroo.  Cook until the vegetables are soft.

Add tomato paste.  Cook for 2 minutes.  Add red wine and stock.  Simmer until almost all the liquid has been absorbed. Mix the potato starch with one tablespoon of red wine.  Add to the pan.  Mix thoroughly.  Boil for one minute.  Remove from stove and cool.



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