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.
In a mixing bowl, combine the meat mixture and cheese. Mix well. Stir in the green onions.
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.
Preheat the oil to 360 degrees F.
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.
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
over the ball of dough with plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and bring to room temperature.
Yield: enough pastry for 12 large or 24 small pies
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