Heat a medium sized pot to med/high with the olive oil, add the shanks and cook until browned.

Add in all the other ingredients and pop the lid on, turn onto a low heat and cook for 3 hours.

Take out the shanks carefully with a pair of tongs and pull the meat off the bone into a bowl and, using 2 forks, shred the meat.

Mix the cornflour with the 30ml of water and add to the ingredients in the pot and blend in a blender until smooth. Mix this through the shredded wallaby meat and place in the fridge to cool.

Rub the chilled butter into the spelt flour with the salt until it resembles breadcrumbs or use a food processor. Add the chilled water and more water if needed, mixing until it comes together.

Knead for 2 minutes and wrap it and let it rest in the fridge for 20 minutes.

Heat the oven to 200 degrees Celsius.

Roll out the pastry and cut into bases and lids sized to fit your pie pans. Fill the pies with the wallaby mixture and use the whisked eggs to seal the lids to the bases and brush the tops and sprinkle with sesame seeds.

Poke holes in the lids to allow hot air to escape.

Bake for 20-25 minutes until pies are cooked through.