Traditional Australian Pie Floater Recipes

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TRADITIONAL AUSTRALIAN PIE FLOATER RECIPE



Traditional Australian Pie Floater Recipe image

Lamb Gravy Pie with Green Pea Mash and Saltbush Tomato Chutney. Try my very Australian version of the Pie Floater and let us know what you think!

Provided by Travel Food Atlas

Time 2h

Number Of Ingredients 22

500 g Diced Lamb
2 sheets Frozen puff pastry partially thawed
1 Egg lightly beaten
1 tbsp Cooking Oil
1 Brown Onion diced
1/2 cup Quality Beer
3 tbsp Gravy Powder
1 tbsp Worcestershire Sauce
1 bag Fresh Frozen Peas
50 g Butter
1 clove Garlic crushed
1/4 cup Cream
Salt to taste
Pepper to taste
6 Large Tomatoes diced
100 g Dried Saltbush Leaves
4 Shallots diced
1/4 cup Bush Tomato diced
1/4 cup Malt Vinegar
1/4 cup Brown Sugar
1 tsp Whole Black Peppercorns
1 tbsp Cooking Oil

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.

Nutrition Facts : Calories 910 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 212 milligrams cholesterol, Fat 56 grams fat, Fiber 7 grams fiber, Protein 40 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 503 milligrams sodium, Sugar 40 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 29 grams unsaturated fat

AUSTRALIAN MEAT PIE



Australian Meat Pie image

This is The Australian Traditional Meat pie! usually eaten for lunch for just watching the aussie rules footy. You can make 1 big meat pie or more little ones from this recipe!

Provided by elke7612

Categories     Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

500 g minced beef
1 onion, chopped
1 cup water, divided
2 beef bouillon cubes
1/4 cup ketchup
2 teaspoons Worcestershire sauce
pepper
1/2 teaspoon oregano
1 pinch nutmeg
3 tablespoons plain flour
2 puff pastry sheets

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.

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