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Pie Floater
A classic South Australian comfort food, the Pie Floater is a hearty meat pie submerged upside down in a thick, warming split pea soup. Traditionally enjoyed as late-night fare, it's a unique and satisfying dish.
🧂 Ainekset
- 4 Meat pies(Choose good quality, individual-sized meat pies. Steak and kidney or plain beef are traditional.)
- 300 g Dried split peas(Yellow or green split peas can be used. Green peas will result in a greener soup.)
- 1.5 liters Water or vegetable broth(Broth will add more flavor to the soup.)
- 1 medium Onion
- 2 cloves Garlic
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- for serving Tomato sauce (ketchup)(A classic accompaniment.)
- optional Mint sauce(Adds a refreshing counterpoint, particularly with lamb pies.)
👨🍳 Ohjeet
- 1
Prepare the split pea soup base: Rinse the split peas thoroughly under cold water. In a large pot or Dutch oven, heat a tablespoon of oil (optional) over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 8 minutes - 2
Add the rinsed split peas, water or broth, and the bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer. Stir occasionally to prevent sticking.
⏱️ 45-60 minutes - 3
Once the peas are tender, remove the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste. For an even smoother soup, you can use an immersion blender to partially or fully blend it, but a slightly chunky texture is traditional.
⏱️ 5 minutes - 4
While the soup is simmering or after it's seasoned, prepare the meat pies according to their package instructions. This usually involves baking them in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until the pastry is golden brown and the filling is heated through.
⏱️ 15-20 minutes - 5
To serve, ladle a generous amount of the hot, thick pea soup into deep bowls. Carefully place one heated meat pie, upside down, into the center of each bowl of soup. The pie should float, partially submerged.
⏱️ 2 minutes - 6
Drizzle with tomato sauce and, if desired, a spoonful of mint sauce over the pie and soup. Serve immediately.
⏱️ 1 minute
💡 Ammattilaisvinkit
- ✓This dish is a beloved specialty of Adelaide, South Australia.
- ✓The 'floater' aspect refers to the pie resting upside down in the soup.
- ✓Traditionally enjoyed as a hearty, late-night meal or pub food.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some prefer to serve the pie right-side up in the soup.
- Experiment with different types of meat pies (e.g., chicken, lamb) or add other sauces like Worcestershire sauce.