April 18, 2015
500 grams diced kangaroo meat
1 tin crushed tomatoes
1 brown onion
4-5 large mushrooms
1 packet beef and mushroom ragout slow cooker recipe base
1.5 cups of frozen peas and corn
2 sheets of puff pastry
1Combine meat, onion, tomato, slow cooker powder and mushrooms in the slow cooker for 5-7 hours on low.
2Add peas and corn at the end.
3Grease pie dish and lay 1 sheet of puff pastry on bottom. Fill with contents of slow cooker. Place 2nd sheet of pastry on top and pierce the pastry.
4Cook in moderate oven (approx 180c) for 45-50 mins or until pastry is golden.
Submitted by Amander Borner
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