Servings: 4

Flaky Pastry: subheading: Flaky Pastry:
170g pastry flour 170g pastry flour
90g butter, diced and frozen 90g butter, diced and frozen
65ml iced water 65ml iced water
pinch salt pinch salt
Wallaby Filling: subheading: Wallaby Filling:
2 tbsp olive oil 2 tbsp olive oil
3 wallaby shanks 3 wallaby shanks
4 tbsp plain flour 4 tbsp plain flour
1 carrot, diced 1 carrot, diced
1 leek, sliced 1 leek, sliced
1 brown onion, diced 1 brown onion, diced
135g kangaroo salami, diced 135g kangaroo salami, diced
500ml veal stock 500ml veal stock
12 pepperberry leaves 12 pepperberry leaves
2 tsp smoked salt 2 tsp smoked salt
Lard Pastry: subheading: Lard Pastry:
250g pastry flour 250g pastry flour
125g lard 125g lard
25ml water 25ml water
pinch salt pinch salt
Native Plum Ketchup: subheading: Native Plum Ketchup:
12 large cherry tomatoes 12 large cherry tomatoes
1 1/2 tbsp olive oil 1 ½ tbsp olive oil
1 small brown onion, diced 1 small brown onion, diced
4 Davidson plums, chopped 4 Davidson plums, chopped
1 tbsp freeze dried Davidson plum powder 1 tbsp freeze dried Davidson plum powder
2 tbsp sugar 2 tbsp sugar
salt and pepper salt and pepper
Wash: subheading: Wash:
1 egg, beaten 1 egg, beaten

Preheat oven to 200C.
For the Flaky Pastry, place ingredients into a food processor then pulse ingredients until the butter appears grated and dispersed evenly through the flour, without turning into a dough. Turn out onto a bench then lightly work the dough to bring it into a ball. Wrap in cling film then chill in the fridge for 40 minutes.
Turn pastry out onto a floured surface then roll until the dough is about ½ cm thick. Cut 4 x 14cm circles from the dough and place onto a tray. Return to the freezer until ready to assemble.
For the Wallaby Filling, heat a large frypan over medium high heat. Add 1 tablespoon olive oil. Toss the wallaby shanks in 3 tablespoons flour then add to the pan and cook until browned. Transfer to a pressure cooker.
Add remaining oil to the pan and add carrot, leek and onion. Cook until vegetables start to caramelise. Add the salami and cook until the oil starts to render from the salami.
Transfer to the pressure cooker and add the stock, pepperberry leaves and smoked salt then cook on high pressure for 40 minutes.
Release pressure, uncover and add the remaining 1 tablespoon flour. Change pressure cooker to simmer setting or transfer to a frypan and simmer until liquid has reduced and is thickened, stirring occasionally to avoid burning. Transfer to a baking dish to cool slightly. Shred the wallaby meat from the bones and return to the dish. Place into the fridge or freezer to chill.
For the Lard Pastry, place ingredients into a food processor then pulse together until mixture resembles breadcrumbs. Turn out onto the bench then lightly knead until a dough comes together. Wrap in cling film and place into the freezer for 15 minutes to rest.
Once rested, turn the dough out onto a floured bench then roll dough to a thickness of ½cm. Turn a 13cm pie tin upside down on the dough and cut four circles 2cm larger than the tin.
Lightly grease the pie tins then line with the lard dough. Place into the freezer until ready to cook.
To assemble pies, spoon filling into the lined pie tins. Cover with a round of Flaky Pastry and use a fork to crimp around the edge to seal. Brush the pie lids with egg wash then bake until pastry is golden and cooked through, about 30 minutes.
For the Ketchup, place tomatoes onto a lined baking tray, drizzle with 2 teaspoons olive oil and season with salt and pepper. Bake until starting to blister, about 10 to 15 minutes. Remove from the oven and set aside.
Meanwhile, place 1 tablespoon olive oil and onion into a frypan over low heat. Cook until onions are translucent. Add the blistered tomatoes to pan and use a large spoon to crush the tomatoes. Add plums then simmer until sauce thickens, pressing the plums occasionally, about 10 minutes.
Remove from the heat. Add plum powder and sugar then transfer to a food processor and process until smooth. Pass through a sieve and season with salt and pepper. Place into a small serving bowl. Serve with Wallaby Pie.