700g Sarah’s rough puff pastry (recipe link at the bottom of this page)
1 red onion
Canola oil spray
2 Tbsp cooking oil
1 large brown onion (large dice)
1 large carrot (large dice)
1 celery stick (sliced)
2 tsp crushed garlic
4-5 juniper berries
1 cup flour
Salt and pepper
500g Kangaroo Rump
4 Tbsp cooking oil
600ml beer
2 Tbsp red currant jelly
4 Tbsp butter
4 Tbsp flour
Egg, lightly beaten for glazing

Preheat oven to 180°C. Peel red onion and cut into 1/8 segments leaving the root on. Spray a cookie sheet with oil spray and place onion segments on sheet. Spray onion with spray and sprinkle with salt and pepper. Roast for 20 minutes, remove from oven and cool.
Place 2 Tbsp of oil in pressure cooker and place over a medium heat. Add carrot, brown onion, celery, garlic and juniper berries to pressure cooker and sweat until translucent and tender.
While vegetables are cooking, place first measure of flour in a snaplock bag with a teaspoon of salt and a teaspoon of pepper. Cut meat into chunks and place in snaplock bag. Shake meat to coat in flour. Place 2 Tbsp of oil in a frying pan over a high heat. Brown floured meat in batches being careful not to overload the pan or overcook the meat. As meat is cooked, set aside in a separate dish. Once meat is all cooked, deglaze the pan with half the beer making sure to get all brown bits from the pan.
Add the seared meat and liquid to the pressure cooker along with the remaining beer and red currant jelly. Put lid on pressure cooker and bring to pressure. Cook for 20 minutes under pressure. Once cooked, release pressure and strain off liquid from meat and vegetables and set aside.
In a saucepan, heat butter and second measure of flour over a medium heat. Gradually add reserved liquid to make a thick gravy (you might not need all of the reserved liquid). Once gravy is thick, set aside to cool.
Carefully remove roots from red onion segments. Fill single serve pie tins with meat and gravy placing chunks of onions and carrots in as desired. Cover pie tins with pastry lid and press edges to seal. Cut two small holes in the top of the pie to allow it to vent. Brush with egg glaze. Place pies into oven and cook at 210°C for 25-30 minutes.