It’s pie time, we all love a buttery pastry morsel oozing with filling to satisfy ravenous appetites.
We’re not talking the footy version topped with tomato sauce here. While these four pie recipes may take a little more effort, they are worth the time in the kitchen and if you are lucky there will be leftovers for tomorrow’s lunch.
Don’t forget, you can always substitute store-bought pastry if you are time-poor, or not adventurous enough to make your own.
Channelling the classic steak and seafood dish, Ken and Doyle’s surf and turf pie has an indulgent filling of Queensland lobster tails in thermidor sauce and beef cheeks in red wine jus, encased in both puff and short pastry.
Indulgent surf and turf pie with lobster tails and beef cheeks.
The creation of Rosalie House Cellar Door Restaurant Chef Stacey Conner, who is on the pans at this Darling Downs wining and dining venue on Lavenders Road in Lilyvale, the pie has a Mediterranean twist in keeping with the restaurant’s menu and is ideal served with mushy peas.
Cucina Espresso Chef Carlo Calautti and his family hail from Calabria in the southern region of Italy and that is what he brings to the plate at this Concord restaurant on Majors Bay Road. His dish of lamb pie with lentils, spinach, truffle and porcini is a hearty meal with lamb shanks cooked until the meat falls off the bone, topped with mash and golden puff pastry.
Hearty lamb pie with lentils, spinach, truffle and porcini mushrooms.
Porcini mushrooms, truffle paste and lentils bring added flavour and texture to the filling; don’t forget the lamb shanks can be cooked ahead of time, even the day before, so assembly and baking will then only take 15-20 minutes.
Leonards Mill at Second Valley is a paddock to plate, nose to tail and root to leaf restaurant, sourcing and supporting local Fleurieu Peninsula producers. With a permaculture kitchen garden where they grow their own garnishes and vegetables, this rustic restaurant set in a 160-year-old flour mill among picturesque gardens is a popular destination for local foodies.
Are you game to try venison, dark chocolate and chilli pie?
This recipe for venison, dark chocolate and chilli pie, with chunks of venison shoulder in a Stout, tomato and beef stock sauce, makes for a dish that is sure to be a talking point at the dining table, best served with seeded mustard, onion jam, or a country-style tomato chutney.
There is no better pie combination than beef and Guinness – just ask any Irish Australian! Try this version from authentic Melbourne Irish pub The Last Jar and watch the happy faces as friends and family bite into meaty goodness with the distinct flavour of malty beer – for the ideal pairing, serve simply with creamy mashed potato, or a garden salad.
Always popular beef and Guinness pie from The Last Jar.
Don’t want to cook on Australia Day…click here to find a bakery near you.
