Little meat pie floaters

Little meat pie floaters

By
From
Meat
Makes
6 pies
Photographer
Dean Cambray

This is another uniquely Australian pie – this time from Adelaide in South Australia. There’s really nothing elegant about a pie floater, which is a meat pie, doused in tomato sauce, sitting in a puddle of vivid green mushy peas. Floaters are sold from pie carts and are best enjoyed as a late-night snack after a big evening out. The mash and gravy are additional refinements!

Ingredients

Quantity Ingredient
1kg rump or gravy beef, diced small
salt
freshly ground black pepper
4 tablespoons olive oil
1 medium onion, finely diced
3 garlic cloves, finely chopped
1 medium carrot, finely diced
2 sticks celery, finely diced
3 cups beef stock
1/4 cup port
3 tablespoons cornflour, mixed to a paste with a little water
2 tablespoons parsley, chopped
1kg Suet pastry
2 egg yolks, lightly beaten with 4 tablespoons milk
Minted peas
Creamy, buttery mash
1 cup Nanna’s gravy

Method

  1. Season the beef generously with salt and pepper. Heat half the oil in a heavy-based saucepan or casserole dish over a medium heat. When the oil is sizzling, brown the beef in batches, so that the heat stays high. Transfer the browned beef to a plate.
  2. Add the rest of the oil to the pan and sweat the onion, garlic, carrot and celery for 5 minutes, or until the onion starts to soften and colour. Return the beef to the casserole and sauté for 2–3 minutes. Add the beef stock and port and stir well. Bring to the boil, then lower the heat and simmer, uncovered, for 45 minutes, stirring from time to time.
  3. Stir in the cornflour paste and parsley and simmer for another 3 minutes. Remove from the heat and leave to cool.
  4. When ready to bake the pies, preheat the oven to 200ºC and lightly grease 6 x 12 cm pie tins.
  5. Roll out the suet pastry to around 5 mm thick. Cut circles to line the pie tins, leaving about a 2 cm overhang. Spoon in the filling, so the pies are three-quarters full. From the remaining pastry cut 6 x 12 cm circles to form the pie lids. Lightly brush the rim of the pies with egg wash and place the lids on top. Press the edges firmly to seal, then trim off any surplus pastry. Make a small cut in the pastry lid so that the steam can escape as the pies bake. Brush with a little more egg wash and bake for 20 minutes until the pastry is cooked on the underside and the top is a lovely golden brown.
  6. Crush the minted peas with a fork or blitz to make a coarse purée. Serve each pie on a generous spoonful of mushy peas with mash and gravy on the side. Douse in tomato sauce and enjoy.
Tags:
Meat
Adrian
Richardson
La
Luna
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