Meat pie (Australia and New Zealand)

Meat pie (Australia and New Zealand)

The Meat pie is a popular dish in Australia and New Zealand. It is a hand-sized pie containing diced or minced meat and gravy, sometimes with onion, mushrooms, or cheese and often consumed as a takeaway food snack.

History

The meat pie is considered iconic in Australia and New Zealand. It was introduced by British colonists, but quickly evolved into a distinctive local form. The first recipe for an Australian meat pie dates back to early colonial days, when they were a convenient way to use up leftover roast meat.

Preparation

The basic recipe involves a shortcrust pastry shell, filled with diced or minced meat, usually beef, and a rich gravy. Variations may include onion, mushrooms, or cheese. The pie is then topped with a puff pastry lid, crimped at the edges to seal it, and baked until golden brown.

Consumption

Meat pies are often served with tomato sauce and can be found at a range of venues, including supermarkets, bakeries, and sporting events. They are a staple of the Australian and New Zealand diet and are often consumed as a takeaway food snack.

Cultural significance

The meat pie is considered a symbol of national identity in both Australia and New Zealand. It is a common food item at sporting events, particularly Australian Rules Football and Rugby League matches. The Australian Meat Pie Contest is an annual event where bakers and butchers across the country compete to create the best meat pie.

See also

• Pie floater
• Sausage roll
• List of pies, tarts and flans

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  A classic Australian meat pie
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  Aussie meat pie with flaky crust