Go Back Email Link
–+ servings

Minced Emu Pie with Native Pepperberries

Eleanor Craig
This intriguing pie elevates the humble savory pastry with the unique flavors of emu meat and aromatic native pepperberries, creating a delightful synthesis of Australian bush cuisine and classic comfort food.
No ratings yet
Print Recipe Pin Recipe Share on Facebook
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Fusion / Other
Servings 4 pies
Calories 1015 kcal

Ingredients
  

Pie Filling

  •  
    500 grams minced emu meat - Lean and high in protein
  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil - Extra virgin for the best flavor
  • Ripe yellow onion on a white background1 large onion - Finely chopped
  • garlic2 cloves garlic - Minced
  • Bowl of beef bone stock1 cup beef stock (beef broth or beef bouillon) - Or chicken stock, preferably homemade
  • Spoon with tomato paste isolated on white background1 tablespoon tomato paste
  •  
    2 teaspoons native pepperberries - Crushed
  • wooden bowl of salt1 teaspoon salt - Adjust to taste
  • Ground black pepper pile, paths, top0.5 teaspoon ground black pepper - Freshly ground

Pastry

  •  
    2 sheets puff pastry - Homemade or store-bought
  • chicken egg1 large egg - Beaten, for glazing

Instructions
 

  • Preheat your oven to 200°C (392°F).
  • Heat the olive oil in a skillet over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
  • Add the garlic and cook until fragrant, approximately 1 minute.
  • Introduce the minced emu meat into the skillet, cooking until browned evenly. Use a wooden spoon to break it apart.
  • Pour in the stock, stir in the tomato paste, and add the crushed native pepperberries. Season with salt and black pepper. Simmer the mixture for 15 minutes, allowing the flavors to meld.
  • Roll out the puff pastry on a lightly floured surface. Line a pie dish with one sheet, trimming excess edges.
  • Fill the pastry shell with the emu mixture. Cover with the second pastry sheet, sealing the edges with a fork.
  • Brush the pastry top with the beaten egg, then score lightly with a knife for venting. Bake for 35 minutes, or until golden brown.

Notes

For a softer texture, add boiled potatoes to the meat filling. To enhance the pie, try using a blend of emu with other bush meats like kangaroo or wallaby. If you cannot source emu, ground beef or turkey makes a fine substitute.

Nutrition

Calories: 1015kcalCarbohydrates: 62gProtein: 38gFat: 69gSaturated Fat: 21gPolyunsaturated Fat: 7gMonounsaturated Fat: 38gTrans Fat: 0.01gCholesterol: 123mgSodium: 1122mgPotassium: 656mgFiber: 3gSugar: 3gVitamin A: 156IUVitamin C: 4mgCalcium: 52mgIron: 6mg
How did this recipe turn out for you?Rate this Recipe !
QR Code linking back to recipe