Coat of Arms Pie with Bunya Nuts - Recipe by Aunty Dale Chapman.

Ingredients

1 sheet ready rolled puff pastry
200g kangaroo meat
200g emu leg meat
1 cup raw bunya nuts, chopped in half
2 potatoes
2 carrots
1 stick of celery, diced
500mL tomato relish, or salsa

Native spice mix:

2 Tbs ground lemon myrtle
20g of whole bush tomatoes
2 Tbs Dorrigo pepper
6 anise myrtle leaves
4 tangy ironbark leaves (or 2 bay leaves)
2 Tbs of curry powder
3 Tbs instant gravy powder

Method

Native spice mix:

Mix all ingredients together.

Dice the meat into 1cm cubes.

Roll the meat in the native spice blend with 50mL of oil. Heat your pot or grill plate until it is very hot, then brown off the meat and spices.

Drain off any liquid and keep it for the sauce. Place meat in a separate bowl.

Place the vegetables and the bunya nuts into the pot and sauté for a few minutes.

Add the meat to the vegetables in the pot. Add the tomato relish or salsa and the leftover juice.

If using a pressure cooker, bring to pressure cook low heat for 1 1/2 hours or if baking in the oven, cover over with foil and leave to braise for 2 1/2 hours or until meat is tender.

When meat mixture is tender, place in a ramekin and top with puff pastry.

Return to the oven until golden brown.

Credits: My Dilly Bag

Photo Credits: My Dilly Bag