Health & Recipes

Main meal dish with individual emu pies with pepper berrie sauce

Degree of difficulty: Medium
Preparation time: 40 minutes
Cooking time: 20 minutes

1/2 kilo of emu rump
2 teaspoons of avocado oil (macadamia or olive if unavailable)
handful of pepper berries
2 onions
1 1/2 cups of red wine
1 cubed/skinned egg plant
2 cubed/peeled sweet yam (the orange ones)
2 cups of beef stock - leave a little for sauce.
brussel sprouts
cauliflower
carrots
young green beans
packet of puff pastry or shortcrust pastry - (unless you want to make it yourself)
Blue gum honey

Meat Mixture

• Place the the cubed emu rump, cubed and skinned eggplant and sweet yam in a large pot.


• Pour in 2 cups of beef stock and cup of red wine.


• Throw is about 3 - 4 pepper berries (not to many as they are hugely flavoursom)


• Leave to stew for about 30 mins stirring every 10 mins so the mixture doesn't stick to the bottom of the pot.


• The eggplant breaks down and creates a fair amount of water. the mixture will reduce considerably.


• So add about 2 tablespoons of flour and a tablespoon of butter and thicken the sauce - enough for pies.

The Pie Making

• Make pastries squares roughly 15cm square.


• Make smaller squares and place in the middle of larger squares to strenghten the pastry where the meat sits.


• Add about a 2 heaped tablespoons of meat in the centre.


• Pull up the sides of the pastry to make a parcel - and pinch in the middle.


• place in a moderate oven for rough 15 - 20 mins.

The Sauce

• 1 sliced onion


• sprinkle in more pepper berries


• splash of wine


• splash in beef stock


• 2 tablespoons of blue gum honey


• Cook sauce until it reduces a little


• Pour over pies once the pies are cooked.

The pie goes well with fresh, steamed brussle sprouts, beans, cauliflower and carrots for colour.