Kangaroo pie floater with peas
A great Aussie fast food favorite is the pie floater – a meat pie, smothered in mushy green peas and sauce. Meat pies are pretty easy to make at home and are a real hearty winter meal. Minced roo meat is a fabulous basis for a great pie. This is our interpretation of a roo pie floater.
500 grams of minced roo meat
1 large onion – diced
1 large stick celery – diced
1 large carrot – diced
1 cup sliced mushrooms (drained tin or fresh)
2 cloves garlic – diced
1 tablespoon oil
1 tablespoon Worcestershire sauce
½ cup of water
dash of your favorite herbs (fresh or dried)
1 cup of mushy green peas
salt & pepper to taste
short crust pastry for pie base
puff pastry sheet for pie top
Heat oil in pan at medium heat.
Gently sauté the diced veggies and herbs for a few minutes (do not overcook).
Add mince meat and stir in with veggies.
Add Worcestershire sauce, water and bring to simmer.
Add mushrooms and simmer for 20 to 30 minutes.
Thicken mixture with gravy mix.
Remove from heat and refrigerate.
Roll short crust pastry sheet for base.
Line large pie dish with the rolled pastry.
Prick the pastry base with fork.
Place the pie dish and pastry in fridge for about 30 minutes.
Spoon the cold pie filling into the cold pastry case.
Place layer of mushy green peas on top of filling.
Fit puff pastry top to pie.
Put slits in pastry top to allow steam to escape.
Cook in moderately hot oven at 200oC (390oF) until pastry browns (maybe 20 minutes).
Serve with mashed potatoes and other steamed vegetables of your choice.