There are some foods that are inextricably linked to national identity, considered representative or symbolic of a nation. As Australia post-1788 doesn’t have a long culinary history, we only have a few foods that are really seen as (almost) uniquely Australian; vegemite, the lamington, the pavlova, damper, fairy bread and the Aussie BBQ. But there is one food in particular that expats all over crave, never realising how great their love of it before they leave home- the meat pie.
Of course it’s by no means clear-cut. Food icons are not divided by national boundaries anymore than any other cultural phenomena. For example, almost all the foods that I mentioned above as ‘(almost) uniquely Australian’ are claimed by New Zealand as well. And of course food nostalgia can hit you for any tasty treat or even for foods you don’t like. They don’t even have to be linked to your history or your country. But there is definitely a strong link between national identity and food.
Although making pie from meat is by no means unique to Australia, other than New Zealand there is no other country I’ve come across where virtually everywhere you go, you can grab a pie. This isn’t to say we eat them often; I might have two pies in a whole year, but when you go overseas and you can’t just grab a pie it’s a culture shock. And that to me is the measure of an iconic food. That feeling, a kind of a mix of longing, disbelief and of course hunger when you can’t find that food you’re so used to being able to grab wherever you go. In fact, that may be why I’ll only get around to eating two meat pies in a year: I know they’ll always be there and thus take them for granted.
The pies you get at every local bakery, servo and supermarket in Australia are, like any mass-produced food, incredibly different from the kind you’d make at home. In fact, a home-made pie makes no attempt to imitate a mass-produced one, and vice versa. But they are delicious in their own way; flaky, hot and with tender beef chunks, slathered in or (god forbid) without tomato sauce. There is no wrong way to eat it and no wrong time – the Aussie beef pie suits all occasions. You could even serve one up this Australia day…
Aussie Beef Pie
500g chuck steak, diced
2 Tablespoons olive oil
2 cloves garlic, finely chopped
1 large onion, finely chopped
1 carrot, finely chopped
2 sticks celery, finely chopped
1 red capsicum, finely chopped
1 Tablespoon ground paprika
1 Tablespoon tomato paste
1 glass of wine (any kind)
1 glass of water
375ml liquid beef stock
2 bay leaves
Freshly cracked black pepper, to taste
1 cup cold water mixed with 1 Tablespoon cornflour
2 sheets frozen butter puff pastry
1 egg, lightly beaten
Tomato sauce, to serve, if desired.
In a heavy-based saucepan, heat the oil and cook the steak until sealed and browned. Transfer to a bowl.
Add the vegetables and fry until translucent, about 5 minutes. Return the beef to the pan and add the paprika and tomato paste. Stir through.
Add all the remaining ingredients except for the cornflour mixture, pastry and beaten egg. Simmer mix for 45 minutes. Stir through cornflour mixture and simmer until thick. Allow to cool and refrigerate overnight.
The next day, preheat the oven to 220 ◦c. Lightly grease a round pie dish and line with a sheet of puff pastry. Fill with the beef filling and top with a second pastry sheet. Crimp the two sheets together with a fork and cut away the excess pastry. Finally, prick some holes in the top of the pie to allow air to escape and brush the top with beaten egg.
Bake for 45 minutes or until top and bottom of pie are golden (it helps to use a Pyrex dish so you can see this happening). If the pie browns too quickly on top, cover with foil.
Allow the pie to cool for 10 minutes or so before cutting and serving with tomato sauce and any veg you prefer. For me, it steamed green beans and mashed potato. Enjoy!
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