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The filling of an Australian meat pie. Meat pies are made in numerous neighbourhood bakery shops in Australia and New Zealand. According to a 2003 study, the average Australian eats more than 12 meat pies each year. [5] According to a 2004 study, the average New Zealander eats 15 meat pies a year. [6]
Ned Kelly pie A meat pie topped with bacon and egg instead of puff pastry. [58] Pastie An adaption of the British Pasty. Consists of a combination of beef, potato, carrot and onion enclosed in a D-shaped puff pastry pocket. [59] Scallop pie A pie filled with scallops in a lightly curried, creamy sauce. Originally from and most popular in ...
Meat pie (Australia and New Zealand) Mrs Mac's Pies; P. Pasty; Patties pie; Pie Face; Pie floater; Pot pie; S. Shepherd's pie; Steak and kidney pie; Steak and oyster ...
It can also refer to the ingredients and recipe itself. Cast-iron cookware – typically seasoned before use [14] Cataplana – used to prepare Portuguese seafood dishes, popular on the country's Algarve region. [15] Cauldron – a large metal pot for cooking or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger.
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
A meat pie floating in a sea of mushy peas, a typical Northern English way of serving Jinyun shaobing, a meat pie originated from Jinyun County, Zhejiang, China Fatayer, a meat pie in Middle Eastern cuisine Lihapiirakka, a meat pie in Finnish cuisine A chicken pie. The Natchitoches meat pie is one of the official state foods of the US state of ...
The classic Four'n Twenty pie is filled with mutton and beef (a minimum of 25%, per Food Standards Australia New Zealand regulations), mostly shoulder meat, in a spiced gravy with carrot and onion. [1] The crust is a flour and margarine shortcrust pastry, with the upper crust additionally rolled and folded to make it slightly flaky. [1]
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. [81] Melbourne is also the home of the hot jam donut. [82] Tasmania has leatherwood honey, abalone, [83] and savoury toast. [84]