Pepperberry Emu Pie

Ingredients

500gm emu rump

2 teaspoons of macadamia oil

half cup pepperberries

2 onions

375ml good Australian red wine

1 cubed/skinned egg plant

2 cubed/peeled sweet yam (the orange ones)

2 cups of beef stock - leave a little for sauce.

packet of puff pastry or shortcrust pastry

Australian honey

For the Meat Mixture

Place the the cubed emu rump, cubed and skinned eggplant and sweet yam in a large pot.

Pour in 2 cups of beef stock and cup of red wine. Add 3 - 4 pepperberries.

Leave to stew for about 30 mins stirring every 10 mins so the mixture doesn't stick to the bottom of the pot.

Add 2 tablespoons of flour and a tablespoon of butter to thicken the sauce.

Assembling the Pie

Cut 15cm square piece of pastry.

Add about a 2 heaped tablespoons of meat in the centre.

Pull up the sides of the pastry to make a parcel - and pinch in the middle.

Bake at 180C for 15 - 20 mins.

Pepperberry Sauce

1 sliced onion

teaspoon ground pepperberry

splash of wine

splash in beef stock

2 tablespoons of honey

Cook sauce until it reduces a little. Serve with the pies

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