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1
In a large skillet, over medium heat, add the oil.
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2
When the oil is hot, add the kangaroo.
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3
Season with salt and pepper.
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4
Cook for 2 to 3 minutes.
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5
Add the onions and garlic.
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6
Season with salt and pepper.
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7
Continue to cook until the meat is fully cooked.
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8
Remove from the heat and cool completely.
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9
In a mixing bowl, combine the meat mixture and cheese.
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10
Mix well.
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11
Stir in the green onions.
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12
Divide the pastry dough into 24 equal portions.
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13
On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter.
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14
Put about 2 tablespoons of the mixture in the center of each round, fold the dough over, and crimp the edges together with a fork.
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15
Preheat the oil to 360 degrees F.
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16
Fry the pies in batches, 2 to 3 at a time, until golden brown, about 2 to 3 minutes.
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17
Remove and drain on paper towels.
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18
Season with salt.
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19
Ladle the soup into the serving bowls.
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20
Float a couple of the pies in the soup and serve.
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21
Sift the flour, baking powder and salt into a large mixing bowl.
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22
Add the shortening and with your hands or a fork, mix until the mixture resembles coarse meal.
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23
In a small bowl, whisk the egg and milk together.
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24
Gradually add the egg mixture to the flour mixture and mix until a smooth ball forms.
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25
C
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26
over the ball of dough with plastic wrap and refrigerate for 30 minutes.
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27
Remove from the refrigerator and bring to room temperature.
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28
Yield: enough pastry for 12 large or 24 small pies
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29
In a large soup pot over medium-high heat, heat the oil.
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30
Add the onions.
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31
Season with salt, pepper, and crushed red pepper.
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32
Saute for 2 minutes.
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33
Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute.
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34
Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes, until the peas are tender.
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35
Remove from the heat and let cool slightly.
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36
Remove the bay leaf and discard.
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37
Add the milk and, using a hand-held immersion blender, process until smooth.
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38
Add the hot sauce and serve hot.
