Recipe
Coat of arms pie with bunya nuts
- Prep time:
- 0
- Cook time:
- 0
- Skill level:
- Medium
Mary-Lou's Coat of arms pie (ABC Sunshine Coast: Mary-Lou Stephens)
Very rich in flavour and packed with bush spices, this dish made with native flora and fauna and puts shepherd's pie to shame.
Coat of arms pie with bunya nuts
- Prep time:
- 0
- Cook time:
- 0
- Skill level:
- Medium
Ingredients
Pies
1 sheet of ready rolled puff pastry
200g of kangaroo meat
200g of emu leg meat
1 cup raw bunya nuts chopped in half
2 potatoes, diced
2 carrots, diced
1 stick of celery, diced
500ml bush tomato relish (or a good tomato salsa)
Spice mix
2 tablespoon lemon myrtle, ground
20g whole bush tomatoes
2 tablespoons of Dorrigo pepper
6 aniseed myrtle leaves
4 tangy ironbark leaves
2 tablespoons curry powder
3 tablespoons instant gravy powder
Method
Pies
Dice the meat into 1/2 inch cubes and roll in the native spice blend with a little about 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 keep it for the sauce and place meat in a separate bowl.
Place the vegetables and the bunya nuts into the pot and sautee for a few minutes.
Add the meat to the vegetables in the pot along with the bush tomato relish and the left-over juice
If using a pressure cooker bring to pressure cook low heat for 1.5 hours OR if baking in the oven, cover over with foil and leave to braise for 2.5 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.
Spice mix
Combine all spices in a bowl and mix together.
Notes
Leave the meat and veggie mix in a slow oven for most of the day for richer, more tender meat.
If you drop the bunya cone from knee height and it opens up and splits, then the nuts are ready.
Shuck them (get the green covering off) then slit the nuts open with a ratchet - a very tough cutting device.
You can also slice the tip off before boiling or heat them on the fire and then hit them with a hammer.
Or buy them already cut — much easier!