The Floater

I was craving for a pie floater. If you’re not from Australia, you’re probably confused. What the heck is she talking about?

The pie floater is an Australian dish particularly common in Adelaide and, to a lesser extent, Sydney. It commonly consists of a traditional Australian-style meat pie, usually sitting, but sometimes submerged (sometimes upside down) in a bowl of thick green pea soup.It is usually garnished with tomato sauce and you may want to also add mint sauce, salt, pepper and/or malt vinegar depending on your personal preference. It’s a late night food, great for after a big night out! 🙂

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So I wanted to be healthy and after all I’m an Aussie! I decided to make my own pie floater following Donna Hay’s recipe.

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Ingredients

Makes 6 pies

350g store-bought shortcrust pastry
375g store-bought puff pastry
filling
1 tablespoon olive oil
2 onions, chopped
1.5kg round or chuck steak, cut into 1.5cm cubes
1 tablespoon tomato paste
4½ cups beef stock
1 cup (250ml) red wine
1 tablespoon Worcestershire sauce
2 tablespoons cornflour (cornstarch)
¼ cup (60ml) water
sea salt and cracked black pepper
1 egg, lightly beaten

Method

Preheat oven to 180°C (350ºF). To make the filling, heat the oil in a saucepan over high heat. Add the onion and cook for 2 minutes or until soft. Add the meat and cook for 5 minutes or until sealed. Add the tomato paste, stock, wine and Worcestershire sauce to the pan and simmer, uncovered, for 1 hour or until the meat is tender. Blend the cornflour and water to a smooth paste. Add to the beef mixture and stir for 4 minutes or until the mixture has thickened and returned to a simmer. Add the salt and pepper, then set aside to cool.

Roll out the shortcrust pastry on a lightly floured surface to 3 mm thick. Cut out 6 pie bases (you may need to re-roll the scraps) to line 9cm-base x 11cm-top pie tins. Spoon in the filling. Roll out the puff pastry until 4mm thick and cut out six lids. Place on top, trim and press the edges of the pastry together. Brush the tops with the egg and make a slit. Bake for 30 minutes or until golden.

Ps. I forgot to brush mine with the egg, so my floaters ain’t shiny :/

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