South Australian Pie Floater [RECIPE]
Good Morning Friends!
I hope you all are having a wonderful weekend. Happy Passover to those celebrating with me. This morning I am sitting here having matzah brei (recipe to come!), a cup of tea, and daydreaming about this Aussie pie floater dish that I made a few nights ago. I stumbled across this recipe a month or so ago while watching South Aussie couple, Sailing La Vagabonde, on Youtube. Capt. Riley is from Adelaide and whipped up this local South Aussie dish for his girlfriend, and mother of his son, Elayna. I swooned at the bowl of warm pea soup complete with a meat pie on top. It’s humble, rustic, and pure comfort food without being too unhealthy! So I set about into my own kitchen to create my own version of this Aussie comfort food. I hope you all enjoy it.
There are 2 components to a South Aussie Pie Floater:
- Thick, creamy pea soup
- A meat pie
Now I’m not a huge fan of red meat, so I designed my pie around chicken, potatoes, and goat cheese. I also wanted to create a meat pie that was super easy to whip together and this recipe does that too. For the pea soup, traditionally people use dried peas and soak them overnight. But I’m The Noob Chef. I want things fast, economical, and simple. Therefore, I used a large bag of frozen peas and adjusted my water + chicken broth volume to still allow the dish to remain thick and creamy. With my handy dandy immersion blender this soup was SO simple to pull together, and it allows the flavor of peas to shine through. I hope you all enjoy this dish! Have a beautiful Saturday/ Passover/ Easter Weekend everyone! Sending much love your way today, and as always, keep on cooking! ❤
South Aussie Pie Floater
For the Meat Pies:
- 2 boxes puff pastry (4 sheets)
- 1 rotisserie chicken, shred chicken off of the bone
- 8-10 potatoes, boiled and mashed
- 4 ounces goat cheese
- 1 egg, for egg wash
For the Chicken Gravy:
- 2 tablespoons butter
- 1 cup milk
- 3 tablespoons flour
- 1 tablespoon chicken bouillon
For the Pea Soup:
- 1 large (24 ounce) bag frozen peas, defrosted
- 4 cups water
- 4 tablespoons chicken bouillon
- Make ahead of time: Go ahead and make your potato mash the night before and keep in an airtight tin in the fridge until ready to use the next day. (Note: You don’t have to make the potato mash ahead of time. But it will save you time and stress 🙂 ).
- Begin by preheating the oven to 375 degrees (F)/ 190 degrees (C).
- Grab a medium sized saucepan to make the chicken gravy. Over medium heat, drop on butter to melt. Toss in the chicken bouillon and flour and mix to make a roux. Then add the milk and stir for several minutes until it thickens into a basic chicken gravy. Set aside.
- Add the shredded, cooked, rotisserie chicken into the pot of gravy along with the mashed potatoes and crumbled goat cheese. Mix everything together until well combined.
- Grease up a 12-count muffin pan and then pull out all four sheets of puff pastry. Divide each sheet into 6 equal parts. (Using a pizza cutter for this part works great!).
- Once each sheet is into 6 equal squares, place a single sheet into each muffin cup. Fill each cup generously with the chicken-potato-gravy mixture. Then top with a piece of puff pastry and crimp the edges together with your fingers. Pinch to seal.
- Once all 12 cups are filled and sealed, brush with an egg wash and bake in the oven for 20-25 minutes.
- While your meat pies are baking, it’s time to make the simple pea soup! In a large cooking pot, pour in the entire bag of frozen peas. Fill with 4 cups of water and 4 tablespoons of chicken bouillon. Turn the heat to high and boil for 10-15 minutes or until the peas look plump and float on the surface of the broth.
- Grab and immersion blender and pulse to blend until it’s thick, creamy, and smooth.
- Serve portions of soup into bowls while hot. Place a meat pie on top and dig in! You’ve earned it! ❤