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A meat pie is a pie with a filling of meat and often with other savory ingredients. They are found in cuisines worldwide. Meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the Maillard reaction. [1] Many varieties have a flaky crust due to the incorporation of butter to develop a flaky texture when ...
In Australia and New Zealand, a meat pie is a hand-sized pie containing diced or minced meat and gravy, sometimes with onion, mushrooms or cheese and is often consumed as a takeaway food snack. This variant of the standard meat pie is considered iconic. [1] It was described by New South Wales Premier Bob Carr in 2003 as Australia's "national ...
Also known as "full Irish", "Irish fry" or "Ulster fry". Bricfeasta friochta. Rashers, sausages and eggs, often served with a variety of side dishes such as fried mushrooms, soda bread and puddings. Garlic cheese chips. Sceallóga le cáis agus gairleog [4] Chips with garlic mayonnaise and melted cheddar cheese. Goody.
Shepherd's pie. Shepherd's pie, cottage pie, or in French cuisine hachis Parmentier, is a savoury dish of cooked minced meat topped with mashed potato and baked, also called Sanders or Saunders. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The terms shepherd's pie and cottage pie have been ...
In Adelaide, a variant on the meat pie is the pie floater, which is a meat pie served in a bowl of pea soup. Victoria is famous for its home-grown Melbourne invention, the dim sim. [78] Melbourne is also the home of the hot jam donut. [79] Tasmania has leatherwood honey, abalone, [80] and savoury toast. [81]
Irish cuisine (Irish: Cócaireacht na hÉireann) encompasses the cooking styles, traditions and recipes associated with the island of Ireland. It has developed from antiquity through centuries of social and political change and the mixing of different cultures, predominantly with those from nearby Britain and other European regions.
Pie floater. The pie floater is an Australian dish sold in Adelaide. It consists of a meat pie in a thick pea soup, typically with the addition of tomato sauce. Believed to have been first created in the 1890s, the pie floater gained popularity as a meal sold by South Australian pie carts. In 2003, it was recognised as a South Australian ...
Curried beef pie A meat pie with curry powder and sometimes raisins in the gravy. [54] Meat pie: The most common style in Australia, often considered a "national dish". Gravy and minced beef encased in shortcrust pastry and topped with puff pastry. [55] Ned Kelly pie A meat pie topped with bacon and egg instead of puff pastry. [56] Pastie
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