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Kangaroo Fried Pies (Emeril Lagasse) Recipe

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Kangaroo Fried Pies (Emeril Lagasse)
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Ingredients
28
Count
Nutrition
138
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. In a large skillet, over medium heat, add the oil. When the oil is hot, add the kangaroo. Season with salt and pepper. Cook for 2 to 3 minutes. Add the onions and garlic. Season with salt and pepper. Continue to cook until the meat is fully cooked. Remove from the heat and cool completely.
  2. In a mixing bowl, combine the meat mixture and cheese. Mix well. Stir in the green onions.
  3. Divide the pastry dough into 24 equal portions. On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter. 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.
  4. Preheat the oil to 360 degrees F.
  5. Fry the pies in batches, 2 to 3 at a time, until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt. Ladle the soup into the serving bowls. Float a couple of the pies in the soup and serve.
  6. Pastry:
  7. Sift the flour, baking powder and salt into a large mixing bowl. Add the shortening and with your hands or a fork, mix until the mixture resembles coarse meal. In a small bowl, whisk the egg and milk together. Gradually add the egg mixture to the flour mixture and mix until a smooth ball forms. C
  8. Over the ball of dough with plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and bring to room temperature.
  9. Yield: enough pastry for 12 large or 24 small pies
  10. Split Pea Soup:
  11. In a large soup pot over medium-high heat, heat the oil. Add the onions. Season with salt, pepper, and crushed red pepper. Saute for 2 minutes. Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute. 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. Remove from the heat and let cool slightly. Remove the bay leaf and discard. Add the milk and, using a hand-held immersion blender, process until smooth. Add the hot sauce and serve hot.
  12. Yield: 8 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 137.67 Kcal (576 kJ)
Calories from fat 40.3 Kcal
% Daily Value*
Total Fat 4.48g 7%
Cholesterol 13.07mg 4%
Sodium 474.59mg 20%
Potassium 199.6mg 4%
Total Carbs 16.98g 6%
Sugars 2.38g 10%
Dietary Fiber 1.72g 7%
Protein 4.68g 9%
Vitamin C 13.9mg 23%
Iron 0.5mg 3%
Calcium 80.1mg 8%
Amount Per 100 g
Calories 79.15 Kcal (331 kJ)
Calories from fat 23.17 Kcal
% Daily Value*
Total Fat 2.57g 7%
Cholesterol 7.51mg 4%
Sodium 272.83mg 20%
Potassium 114.75mg 4%
Total Carbs 9.76g 6%
Sugars 1.37g 10%
Dietary Fiber 0.99g 7%
Protein 2.69g 9%
Vitamin C 8mg 23%
Iron 0.3mg 3%
Calcium 46.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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