Malleeroo Kangaroo Recipe

Cooking Instructions

1. 1

   Prepare the Potato Puree

   Peel and chop the potatoes into cubes. Boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and mash until smooth. Adjust seasoning with salt and pepper to taste.

2. 2

   Cook the Pancetta

   In a skillet, heat olive oil over medium heat. Add pancetta and cook until crispy. Remove from the skillet and set aside, leaving the fat in the pan.

3. 3

   Sauté the Mushrooms and Asparagus

   In the same skillet, add sliced cremini mushrooms and asparagus. Sauté for 5-7 minutes until tender. Add salt and pepper to taste.

4. 4

   Make the Marsala Sauce

   Deglaze the skillet with Marsala wine, scraping up any bits stuck to the bottom. Let it simmer for 5 minutes until slightly reduced and thickened.

5. 5

   Assemble the Malleeroo Kangaroo

   Preheat the oven to 200°C (400°F). Roll out the puff pastry and cut into squares. Place a spoonful of potato puree in the center, followed by the sautéed mushrooms and asparagus, and crispy pancetta. Fold the pastry over to form a pocket, sealing the edges.

6. 6

   Bake

   Place the pastry pockets on a baking sheet and bake for 20-25 minutes or until golden brown.

7. 7

   Serve

   Serve the Malleeroo Kangaroo warm, drizzled with the Marsala sauce.