Everyday meals
Pie floater
A small meat pie set in a deep bowl filled with pea soup or gravy, sometimes topped with tomato sauce or ketchup. A popular dish from Adelaide, enjoyed at the football.
Ingredients
Ingredients
Soupe de pois
Spices & seasoning
Optional extras
Nutrition facts
1,555 kcal per serving
- Protein
- 65 g
- Carbohydrates
- 157.5 g
- of which sugars
- 13.9 g
- Fat
- 68.2 g
- of which saturated fat
- 25.4 g
- Fiber
- 22.7 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Cook the split peas in a litre of water with the onion and carrot over low heat for 1 h 30, stirring now and then, until you have a thick purée. Season.
- Finely chop the onion and garlic, then fry them in a pan with a little oil.
- Add the minced beef and brown it for 5 minutes, breaking it up.
- Stir in the sliced mushrooms, tomato purée, thyme and mustard, then add the stock.
- Let it reduce for 15 minutes until you have a thick filling. Sprinkle with flour, stir, then leave to cool.
- Preheat the oven to 200 °C (400 °F). Fill the pastry bases, cover with a second round, seal the edges and brush with beaten egg.
- Bake for 25 to 30 minutes. Serve the pies in deep bowls with hot pea soup poured around them, with a little ketchup if you like.
Variations and tips
Pea-free version. Replace the pea soup with a milder brown beef gravy.
Easy swap. Split peas are sold in most supermarkets; if you can't find them, red lentils work well.
More ideas
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Australia
Australia
Australia
Australia
Australia
Australia
Australia
Australia
Original Ecomely recipe.