Damon Mcknight
Meat pies are considered an iconic dish in Australia, with the average Australian consuming more than 12 meat pies each year. The hand-sized pies, typically filled with beef, are often eaten as a snack or takeaway food and can be found at local bakeries, gas stations, restaurants, and sporting events. Meat pies have become a culinary delight in Australia, with bakers creating new recipes and competing in annual pie competitions. The popularity of meat pies in Australia can be traced back to British influence, but the pies have evolved to become a beloved part of Australian culture and cuisine.
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What You'll Learn
Meat pie as Australia's national dish
Meat pies are considered a cultural icon in Australia and are often regarded as the country's national dish. In 2003, the then New South Wales Premier Bob Carr described meat pies as Australia's "national dish". According to a 2003 study, the average Australian consumes more than 12 meat pies each year.
A typical Australian meat pie is a hand-sized, single-serve pie filled with minced beef and gravy. The base is made with shortcrust pastry, while the lid is made with puff pastry. The meat is usually beef, but other meats like buffalo, camel, venison, goat, hare, pork, poultry, rabbit, and sheep are also used. The pie is often consumed as a takeaway food snack and can be found at local bakeries, service stations, schools, and pubs.
Meat pies have a long history in Australia, with some pie-makers, such as Sargents in New South Wales and Balfours in South Australia, tracing their pie-making traditions back over a century. Meat pies are also popular in Australian rules football games, with pie makers supplying their products to various venues hosting these games.
The annual Great Aussie Pie Competition was started in 1989 to promote higher-quality pie production and increase media attention to the dish. The competition attracts pie-makers from all over Australia, and the main award is coveted for the increased sales it generates.
In addition to the classic meat pie, there are also variations such as the "Railway pie", known for its high meat content and flavour, and the "Cottage pie", topped with mashed potato.
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Meat pie's history in Australia
Meat pies are considered an iconic part of Australian culture. The average Australian eats more than 12 meat pies each year, and the dish was described by New South Wales Premier Bob Carr in 2003 as Australia's "national dish".
The history of meat pies in Australia goes back to the early days of colonisation. The word 'pye' first entered the English language in the 14th century, and pies were brought over to Australia by the first colonists. In fact, pies were on the menu of Sydney's first official banquet, held in June 1788 to celebrate the King's birthday. In the early 19th century, roving pie sellers were a common sight on the streets of Australian cities.
In the modern era, meat pies are often consumed as a takeaway food snack, and can be purchased from neighbourhood bakeries, service stations, schools, pubs, and sports stadiums. They are also commonly eaten at community events, backyard parties, and Australian rules football games.
The Four'n Twenty pie, first produced in 1947 by L.T. McClure in Bendigo, is one of the most famous meat pies in Australia. Other well-known pie manufacturers include Balfours in South Australia, Vili's (which began in the post-war era), and Mrs Mac's Pies in Western Australia.
Meat pies are typically made with shortcrust pastry for the base and puff pastry for the lid, and are filled with diced or minced meat and gravy. Common types of meat include beef, buffalo, camel, venison, goat, hare, pork, poultry, rabbit, and sheep.
The annual Great Aussie Pie Competition, which began in 1989, aims to find the best commercially produced meat pie in Australia and promote higher-quality pie production.
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Meat pie's ingredients and recipe
Meat pies are a popular dish in Australia, often enjoyed as a quick bite during sporting events or as a hearty dinner. The traditional Australian meat pie typically consists of a shortcrust pastry base filled with slow-cooked chunky beef and a rich gravy, topped with a flaky puff pastry lid. Here is a step-by-step guide to making delicious Australian meat pies:
Ingredients:
- Shortcrust pastry (store-bought or homemade)
- Puff pastry (store-bought)
- Beef (commonly skirt steak, chuck steak, or ground beef)
- Onion
- Garlic
- Tomato paste
- Fresh rosemary
- Beef stock
- Red wine
- Worcestershire sauce
- Cornstarch
- Salt and pepper
- Egg (for egg wash)
Recipe:
- Preheat your oven to 200°C.
- Prepare your pie dish by greasing it and lining it with puff pastry.
- In a saucepan, heat some oil and fry the onions and garlic until translucent.
- Add the beef cubes and cook until browned. You can also use ground beef or other meats like chicken or lamb.
- Include additional ingredients like tomato paste, rosemary, beef stock, red wine, and Worcestershire sauce. Simmer this mixture for about an hour, or until the meat is tender.
- Create a slurry by mixing cornstarch and water, and add it to the meat mixture to thicken the sauce.
- Allow the filling to cool before proceeding. This step is important, as it ensures the pie can be eaten by hand without becoming soggy.
- Fill the pie dish with the cooled beef filling.
- Brush the edges of the pastry and lid with an egg wash to help seal the pie.
- Cover the pie with the puff pastry top and press the edges to seal using a fork.
- Trim any excess dough and brush the top of the puff pastry with egg wash for a golden finish.
- Bake the pie in the oven for around 15-30 minutes, or until it turns golden brown.
- Allow the pie to cool before serving. Meat pies are typically enjoyed by hand, but you can also serve them with a knife and fork.
Feel free to experiment with additional ingredients like mushrooms, cheese, or vegetables, and don't forget to serve your meat pie with a generous squirt of ketchup or tomato sauce on the side!
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Meat pie's cultural significance
Meat pies are considered a cultural icon in Australia, with a long history dating back to the 18th century when they were brought over by British settlers. Over the years, the meat pie has evolved from a simple, convenient meal for workers and travellers to a beloved staple in Australian cuisine, often consumed as a takeaway food snack.
The average Australian consumes more than 12 meat pies each year, with the pies being available in various settings, from small-town bakeries to large-scale manufacturers. Meat pies are also commonly found at sporting events, particularly Australian rules football games, where they have become an integral part of the experience and are often sold by well-known pie brands.
The meat pie's cultural significance is evident in its representation in Australian media and literature. It has been featured in advertising jingles and inspired a genre of films known as "meat pie westerns," reflecting its status as a symbol of Australian culture and a source of national pride. The annual Great Aussie Pie Competition, which began in 1989, further showcases the importance of meat pies in Australia, promoting higher-quality pie production and increasing media attention on this iconic dish.
The popularity of meat pies in Australia has led to the development of unique variations, such as Cottage Pies, topped with mashed potato, and Railway pies, once served on country trains and known for their high meat content. The pies are typically made with shortcrust pastry for the base and puff pastry for the lid, filled with diced or minced meat, and often paired with tomato sauce.
Meat pies have become an enduring part of Australian culture, evoking fond memories of childhood and family traditions. They are a true Australian experience that connects people to their Aussie heritage and showcases the country's multicultural food scene.
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Meat pie's popularity in Australia
Meat pies are a beloved part of Australian culture and a source of national pride. The average Australian consumes more than 12 meat pies each year, demonstrating their widespread appeal. Meat pies are considered a national dish, with their popularity extending beyond Australia's borders.
The Australian meat pie's influence on the nation's identity goes beyond its status as a tasty treat. This savoury pastry, filled with minced beef or chunks of steak and pepper, has become a symbol of Australian culture. The pie's cultural significance is evident in its representation in various forms of media and literature, including advertising jingles and a genre of films known as "Meat pie westerns," reflecting its status as a cultural icon.
The origin of the Australian meat pie can be traced back to the early days of European settlement in Australia. It was first produced in 1947 by L. T. McClure in a small bakery in Bendigo, becoming the well-known Four'n Twenty pie. Other pie manufacturers, like Sargents in New South Wales and Balfours in South Australia, have been making pies for over a century. These pies are often consumed as a takeaway food snack and can be found at local bakeries, service stations, schools, and pubs.
Meat pies are also closely associated with Australian sports culture, particularly Australian rules football. At Australian Football League (AFL) games, the consumption of meat pies has become a cherished ritual, with venues selling hundreds of thousands of pies. The popularity of meat pies at sporting events has even given rise to pie-eating contests, adding a fun and competitive element to the celebration of this savoury treat.
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Frequently asked questions
Meat pies are eaten in Australia at any time, be it at a bakery, a gas station, a restaurant, or a sporting event. They are often consumed as a takeaway food snack.
The meat pie was introduced to Australia by the British, but its popularity in Australia surpasses that of any other country. The meat pie is considered Australia's "national dish", with the average Australian consuming more than 12 meat pies each year.
Meat pies in Australia are made with shortcrust pastry for the base and puff pastry for the lid. The meat is typically beef, but can also be buffalo, camel, venison, goat, hare, pork, poultry, rabbit, or sheep.
There are many ways to eat a meat pie in Australia. Some people deconstruct their pie and perform "culinary surgery" before eating it, while others eat it as is.
