A pie floater is an Australian dish that is most commonly consumed in Adelaide and Sydney. It consists of a traditional Australian meat pie that is usually submerged upside-down in green pea soup. It is believed that the origins of the dish lie in traditional English dishes of pea soup with eel and suet dumplings (dumplings in soups were known as floaters).
Australian Pie Floater
Course: MainCuisine: AustralianDifficulty: Medium2
servings20
minutes1
hour300
kcal1
hour20
minutesA pie floater is an Australian dish that is most commonly consumed in Adelaide and Sydney. It consists of a traditional Australian meat pie that is usually submerged upside-down in green pea soup. It is believed that the origins of the dish lie in traditional English dishes of pea soup with eel and suet dumplings (dumplings in soups were known as floaters).
Ingredients
Pea And Ham Soup
Shortcrust Pastry
- For the Pie Filling:
500g / 1lb of Slow Cook Beef
2 Tablespoons of All purpose / Plain Flour
Salt and Pepper
1 Brown Onion
2 Sticks of Celery
1 Tablespoon of Butter
1 Tablespoon of Vegetable Oil
2 Teaspoons of Vegemite (Marmite or Yeast extract)
1 Cup of beef Stock
Directions
- Cut the beef into small bite size pieces Place into a bowl and add the flour. Season with Salt and Pepper and coat the beef in the flour.
- Finely dice the onion and celery.
- In a fry pan heat the butter and oil. Add the celery and onion. Cook for a couple of minutes to soften them but not to brown them. When they are soft remove from the pan and place to one side. Place the pan back on the heat and add a little more oil. Add the beef and cook until it’s caramelised on the outside. Return the celery and onion to the pan and add the stock. Spoon in the Vegemite or Yeast Extract and stir through.
- Cover with a lid and simmer for 15 – 20 minutes until the sauce thickens and the beef is cooked through.
- Now either make you pastry or use store bought pastry, either is fine. Roll out to about 1/2 inch / 1.25cm thick and using a tea plate cut out the base of the pie. I used a 6.5inch / 16.5cm plate. Then cut out the lids using something with a smaller diameter. I used a ramekin that was 4 inches / 10cm in diameter.
- To form the base, using the larger of the two circles, hold the side of the pastry between your fingers and pinch a fold as shown in the photos below. Slowly work your way around the pastry pinching every inch / 2.5cm or so and allowing the base to form. Place onto a baking sheet and make the other bases.
- Spoon in the beef filling, filling the pie fairly full. Brush some water on the underside of the pastry lid and place onto the top of the pie. Pinch the side of the pie and the lid together to form a good seal. Using your thumb and two fingers make a crimped edge around the top of the pie.
- Take a sharp knife and make a couple of slits in the lid to allow the steam to escape.
- Brush the top of each pie with a little egg wash.
- Place in a pre heated oven for 25 – 30 minutes until golden brown.
- When cooked remove from the oven and serve on top of a bowl of soup.
