September 9, 2014 by Joanne T Ferguson
I hope you are as curious as when I first arrived in Australia!
By way of introduction, my name is Joanne.
I am American born and bred (New York), now an Aussie who calls Australia home since 1997.
As a PASSIONATE Home Cook, I try and “inspire” people one recipe and one event at a time!
My food blog is called What’s On The List?
I have my fingers in “many” pies (pun intended) throughout the world as food PASSIONATELY E-X-C-I-T-E-S me!
For those who may not be familiar with What’s On The List, my blog is about fun-filled food adventures and sharing my experiences through “unique eyes” and I STILL S-Q-U-E-A-L like a child of five!
Some of what I cover on What’s On The List:
— childhood food memories incorporating stories from my childhood in New York
— it gives me great pleasure in sharing what makes Adelaide and Australia great; food, wine and tourism
— I love supporting local produce and local business owners who are as passionate about their food too
— cookbook, restaurant & hotel reviews
— creating recipes for companies
— hosting and participating in monthly worldwide food challenges
ALL create a BUZZ for me!
Let’s get on to What Does A Meat Pie Mean To An Aussie?
I will go out on a limb here and say a meat pie is an Aussie icon; representing the Aussie way of life!
Aussie’s LOVE their footy aka Australian Rules Football and Rugby; a meat pie goes together like Ginger Rogers and Fred Astaire; a match made in heaven!
Normally a meat pie is a “hand-held” pie which contains either minced meat (called ground meat in the States) or diced meat!
The pie can contain many different things, but traditionally, it contains some sort of gravy, onions, sometimes cheese and I just thought, I forgot to include the peas!
Not to worry, as Chef Georgio aka hubby said the pie came out great!
Did you know, “the average” Aussie enjoys a meat pie once a month; not the size of the meat pie I made today!
Did you know Australian meat pies were first introduced in the States in 1994?
I must have missed them, as I did not arrive here until 1997!
Have you seen Aussie meat pies there?
What’s you favorite flavor pie?
Without putting you off of meat pies today, the meat in pies can include beef, rabbit, lamb, pork, chicken and then there there are “some other interesting meats” like
deer, camel, buffalo and goat to name a few!
I am very adventurous when it comes to experiencing food and will try anything once!
While I know the Thermomix is not sold in the States, I am a VERY big fan now of the “world’s smallest and smartest kitchen” and I would like to share what Thermalina (the name of my Thermomix) and I “played with today!”
I decided to keep the recipe simple in recreating Tamara’s Rich Steak Pie which I keep in the What’s On The List folder; I only used half the amount of meat, forgot the peas, adjusted the time and it still came out great!
- Puff Pastry Recipe
- 200 grams plain flour
- 150 grams cold butter, cut in pieces
- 50 grams fresh whipped cream
- 70 grams cold water
- 5 grams salt
- flour for dusting
- oil spray
- Place flour, butter, whipped cream, salt and water in Tmx bowl; Knead 30 seconds, speed 5.
- Remove dough onto a lightly floured surface and roll into a rectangle.
- Fold the top third of the dough into the center and bottom third of the dough over that.
- Rotate ¼ turn; roll out to 3 times the length.
- Repeat 9 times in total; may need to use additional flour lightly dusted on surface.
- Cover with plastic wrap and refrigerate for 20 minutes.
- Remove, roll and use. (See Notes)
- Meat Pie Recipe
- red onion, peeled and quartered
- garlic cloves, peeled
- handful fresh parsley
- mls grapeseed oil
- carrots, chopped in pieces
- grams diced steak
- brown mushrooms, sliced
- grams Worcestershire sauce
- grams aged balsamic vinegar
- tablespoons tomato paste
- tablespoon Tmx vegetable stock concentrate
- grams white wine
- grams cornstarch
- bay leaves
- Place onion, garlic and parsley into the Tmx bowl; chop 5 seconds, speed 5; scrape down.
- Add celery and carrots; chop speed 5, 5 seconds ; scrape down.
- Add grapeseed oil, sauté 4 minutes, Varoma, speed 2.
- Add remaining ingredients; cook 20 minutes, 100°, Reverse, speed 1.
- Shred beef to desired consistency; Reverse, speed 4; repeat as necessary.
- Place beef into oil sprayed baking pan, cover with Puff Pastry; decorate optional.
- Bake in pre-heated 180C oven for 20 minutes or until puff pastry is lightly golden brown.
Puff Pastry original recipe by Quick Puff Pastry with Thermomix
Pastry may be frozen; sealed in baking paper and covered with plastic wrap.
Thermomix recipes can be easily converted to non-Thermomix recipes and vice versa; love the simplicity and versatility!
A good ol’ Aussie meat pie is not a meat pie without having a “light and flaky” pie crust and without “almost literally” hearing the pie say G’day!
When I looked into my What’s On The List folder, I saw my favorite Thermomix Quick Puff Pastry recipe!
Did you know there is an annual event in Australia called the Great Aussie Pie contest to find the “best commercially produced pie?”
The winning pies usually results in an increase in sales as Aussies travel “far and wide” to taste the best pie!
While perhaps my recreated pie today might qualify for a Thermomix recipe award, I will leave that up to my readers and the Thermomix community!
I hope by now you have more insight and understand What Does A Meat Pie Mean To An Aussie!
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