Traditional Australian Pie Floater Recipes

TRADITIONAL AUSTRALIAN PIE FLOATER RECIPE

Steps:

• To make the chutney gently saute the onion in oil in a saucepan until soft then add in tomato cooking for a further few minutes.
• Add remaining chutney ingredients in a saucepan, simmering gently for 45 minutes or until the liquid has evaporated and mixture is a jam consistency.
• In a pre-heated oven, par bake the bottom layer of pastry in individual pie tins for 10-15 minutes. Then set aside.
• In a casserole dish, cook the diced onion in oil until soft then add the lamb chunks and cook until lightly browned.
• Stir in the beer, worcestershire sauce and gravy mixing until combined and there are no lumps left. Slow cook on a low simmer until lamb is tender and almost falling apart.
• Add the lamb gravy mixture to the par baked pie tins, adding pastry lid on the top, seal and coat with egg mix. Bake for 15-20mins or until pastry top is flakey.
• In another saucepan gently heat the peas and butter until just cooked through, add the cream, crushed garlic, salt and pepper and mash to your desired consistency.
• Serve the lamb gravy pie on top of the green pea mash with a heaped spoonful of the chutney to garnish.

AUSTRALIAN MEAT PIE

Steps:

• Pre-heat oven at 220 degrees Celsius.
• Brown meat and onion.
• Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
• Boil and cover for 15 minutes.
• Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
• Let cool.
• Grease a pie dish and line with puff pastry.
• Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
• Trim edges and glaze top with milk or beaten egg.
• Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
• Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
• Serve with veggies, fries, or salad.