Entree: Australia – Western Australia – Quokka Pie (Hearty Australian meat pie named for the quokka, typically filled with kangaroo or beef, root vegetables and native seasonings)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) ground kangaroo (or ground beef as a substitute)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 medium carrot, diced (about 3/4 cup / 100 g)
- 1 small potato, peeled and diced (about 1 cup / 150 g)
- 2 tbsp (30 g) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef or game stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (2 g) ground wattleseed (optional for native flavor)
- 1 tsp (2 g) ground native pepperberry or 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) dried thyme
- 1 tsp (5 g) coarse salt, adjusted to taste
- 1 tbsp (14 g) unsalted butter
- 1 sheet puff pastry, thawed (about 8 oz / 225 g) to cover a 9-inch (23 cm) pie
- 1 egg, beaten (about 50 g) for egg wash

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add ground kangaroo and cook, breaking up with a spoon, until browned and mostly cooked through, about 5–7 minutes. Transfer to a bowl and set aside.
2. In the same skillet, reduce heat to medium and add 1 tbsp (14 g) butter. Add chopped onion, garlic, diced carrot, and potato; cook until softened, about 6–8 minutes.
3. Stir in 2 tbsp (30 g) tomato paste and 2 tbsp (16 g) flour and cook 1–2 minutes to remove raw flour taste. Gradually pour in 1 cup (240 ml) beef stock, stirring to deglaze and form a gravy.
4. Return browned meat to the skillet, then add 1 tbsp (15 ml) Worcestershire sauce, 1 tsp (2 g) wattleseed (if using), 1 tsp (2 g) pepperberry or 1/2 tsp (1 g) black pepper, 1/2 tsp (1 g) thyme, and 1 tsp (5 g) salt. Simmer gently until thickened, about 8–10 minutes; adjust seasoning and let cool slightly.
5. Preheat the oven to 400°F (200°C). Spoon the cooled filling into a 9-inch (23 cm) pie dish. Drape the thawed puff pastry over the filling, trim excess, and crimp edges to seal. Brush the pastry with beaten egg.
6. Cut a couple of small slits in the pastry top to vent. Bake for 25–30 minutes, or until the pastry is golden brown and the filling bubbles. Let rest 10 minutes before slicing and serving.