These Spiced Kangaroo Triangles make the easiest weekend/party snack. The filling can be prepared ahead of time and all that you need to do on the day is make the triangles, a bit of egg wash and bake. Easy peasy!
I often get the ‘raised eyebrow’ expression when I say that I occasionally eat kangaroo meat. While a couple of my friends are fascinated that I have experimentative tastebuds, most of them are quick to judge in the negative.
We have become so judgemental these days, even when it comes to food. It is the era of the global palate, yet we have divided and compartmentalized ourselves in so many food groups – non vegetarians, vegetarians, eggetarians, vegans, paleos with each group trying to sound more righteous than the next.
Why can’t food be just what it is meant to be – to nourish our bodies and our souls. Eat what makes you healthy and happy without judging and having an opinion on another’s diet!
Judgements aside, kangaroo meat is both delicious and healthy. While it is easily available in Australia and quite affordable too, it can be difficult and expensive to procure if you live elsewhere. It is important for me to purchase all the meat I consume from a verified, sustainable source and for kangaroo, it is ‘Gourmet Game’, a trademark of Macro Meats.
I have cooked with kangaroo before and it was a delicious experience. This time, I wanted to experiment with the mince and the inspiration for these Spiced Kangaroo Triangles came from the meat samosas that are famous in India.
Though I started out with the idea of samosas, I wanted to simplify the whole process making the snack a little easier and quicker to make. Samosas can be a bit technical if you are not used to making it often. So instead I decided to do a simple stuffed triangle using store bought puff pastry sheets…like I said, making it simple and easy for everyone. Also these kangaroo triangles are baked so no deep frying involved which is another plus.
Spices and aromatics are the magic ingredients here which transform the kangaroo mince into the most delicious filling. These spiced kangaroo triangles make the easiest party snack. The filling can be prepared ahead of time and all that you need to do on the day is make the triangles, a bit of egg wash and bake.
Use any kind of meat mince that you wish to, lamb, beef, chicken, all make great options. Or a vegetarian one with the classic ricotta and spinach or spiced potatoes. Just try it once and I am sure you will be making it over and over again….believe me, I have been making it a lot.
Here are some other delicious appetizers/snacks that’s very popular among my friends and family.
- Bruschetta with Marinated Feta
- Lamb Cigar Rolls
- Grilled Scallops with Garlic Butter and Chillies
- Extra Tender Meatballs
Spiced Kangaroo Triangles
Ingredients
- 1 kg kangaroo mince
- 3 medium red onions; finely chopped
- 3 garlic cloves; grated
- 1 tbsp ginger; grated
- 3 green chillies; finely chopped adjust to heat preferences
- ½ tsp turmeric powder
- ¾ tsp red chilli powder
- 1 tbsp coriander powder
- ½ tsp roasted cumin powder
- Salt to season
- 2 tbsp coriander leaves; finely chopped
- 1 tbsp mint leaves; finely chopped
- 3-4 tbsp vegetable oil
- Puff pastry sheets each pastry sheet makes 4 triangles
- 1 egg beaten; for egg wash
- White sesame seeds; for garnish
Instructions
- In a large pan, dry roast the mince till it has browned well. Brown in batches on high heat if the pan is small so that the mince is dried out and not stewed in its own juices. Remove and keep aside.
- Heat oil in the same pan and add the onions; sauté for 2-3 minutes on medium heat and then add the ginger, garlic and green chillies. Sauté till the onions are light brown, reduce heat and add all the spice powders. Season with salt, add the mince and mix well to combine. Finish off with the coriander and mint leaves. Remove and allow to cool completely before stuffing in the triangles.
- In the meantime, thaw the frozen pastry sheets.
- Preheat the oven to 200°C (fan forced oven) and line an oven proof tray with baking paper.
- Cut each pastry sheet into 4 equal squares.
- Place about 2 tbsp of the meat mince in the centre of each square. Brush egg wash on all the four sides of the square and fold diagonally to form a triangle. Press lightly at the edges and place on the baking tray. Repeat for all others.
- Finally, brush egg wash on the top surface of the triangles and sprinkled with sesame seeds.
- Bake for about 12-13 minutes or till the triangles are golden brown on the surface.
- Enjoy warm with sweet chilli sauce.
Notes
I just made 16 of these turnovers. WOW. Bought my meat from Wildfork. I was very surprised how delish these turned out. Followed the recipe with the exception of the coriander leaves, which I could not find. Thank you.
Thanks for the feedback Jeff; glad to hear that you enjoyed it.
The flavors of the kangaroo mixture are absolutely delicious and flavorful. The perfect amount of spice mixture really masked the gamey taste of the kangaroo. (Not that I mind as I regularly use kangaroo rather than beef. Its more for my friend who I am going to give a Spiced Kangaroo Triangle to try).
This is a great recipe, and I will be using this as a regular go to meal,
One question, have you successfully stored the completed triangles in a freezer to store and reheat for later?
Thanks so much for the feedback, and glad you enjoyed it. I have never frozen the triangles before, only made the filling a day or two before and assembled/baked it before serving.
Hey Dhanya first time here and loving your space….these triangles look divine.
Thanks so much Saswati; hope you enjoy the experience here.
I so want to love Kangaroo meat. I try. I really do. But it simply feels fuzzy in my mouth. But these really do look delish!
The cooking bit is really important for kangaroo meat as it is so lean; thats why I always use spices to overcome that fuzziness and adds more flavour. Do try this and hope you enjoy it….
Thank you for this! I have used kangaroo meat in all forms able to be purchased for quite a few years now about 1-2 x a week. It is lean and healthy, wonderfully gamey, easily accessible and oh so cheap compared to other animal proteins! Absolutely love it!! I like your usage of the spices with chillies, both green and red giving a lovely balance against the ‘strength’ of the meat flavour. Have to make this soonest and may try to make bigger ‘parcels’ also to be had as a lunch or dinner dish together with some perky salad!
Awesome to hear that Eha…..I think its a wonderful meat if bought from the right sources. Yes, you can make rolls too and pair it with a salad for dinner…maybe I should try the same too. Would love to see a pic when you make it.