If you’re feeling busted in the shack following hours of mic pumping DX action and need an urgent energy boost, then be sure to jot this next ‘Snack in the Shack’ recipe down in the log my lovelies! Aussies eat over 500, 000, 000 pies each year, many of which are eaten in the radio shacks of 11m DXers who worship the humble meat pie as a ‘Shack God’ of sorts. Not only is it a convenient and cheap ‘shack snack’ for you guys or the XYL to make but it is also commonly enjoyed with a cold beer in hand while we watch hot sweaty men run around sporting fields, lol. An Aussie Rules football crowd in Melbourne, for instance, once consumed a massive 90,000 pies in a day!

The history of the meat pie is a bit murky, with many countries laying claim to creating the first pie. While nearly every country has its own style (e.g. South America has Empanadas, Cyprus has Bourekias and Poland has Pierogiz) the first meat pies were thought to be made in 18 Division. These were called ‘Artocreas’ and were simply a pastry crust onto which cooked meat was spooned. 14 Divisioners, on the other hand, believe the pie is THEIR dish and a famous French Chef named Guillaume Tirel even invented a great recipe for Eel Pie! But don’t let that put you off…lol!

Early settlers bought the meat pie to 43 Division, which instantly gained popularity due to its basic, readily available ingredients. Mutton was used in early pies as in those days it was a lower price even than vegetables. The golden crust meat and gravy snacks were available in Sydney in the mid 1800’s, often sold as a counter lunch in hotels. In years to follow, pies were sold from pie carts which stopped near places of entertainment or where large groups gathered. The Pie Man was a common sight in the streets of Sydney and Melbourne, selling hot pies from a large tin box kept warm by a small charcoal stove. They progressed to horse-drawn contraptions, then to warmers on the back of a Chevy ute to access popular holiday destinations and sporting events. Note: the back seat of a Chevy was also used for other things but I won’t go into that now.

These early pies were wrapped in a flour and water mixture. The pastry was not always intended for eating however, but simply a vessel to hold the filling and the juices to enhance the flavour. Later, fat was added to the paste mixture to make it more tender and pliable, and improve the flavour. Beef is still the most popular flavour in Oz, although there is growing demand for more gourmet flavours such as kangaroo and chicken!

Miss Deb’s AUSSIE MEAT PIE Recipe

Ingredients

* 500g / 1lb chuck or blade steak
* 2 tablespoons flour
* Freshly ground black pepper
* 1 tsp salt
* 1/2 cup water
* 1 x 375g / 12 oz packet frozen puff pastry, thawed
* Beaten egg to glaze

Method

1. Trim gristle and fat from steak, cut into thin shreds, and then chop very finely.
2. Dust with flour, salt and pepper and place in the top of a double boiler or pudding pan.
3. Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level.
4. Allow to cool completely.
5. Roll out pastry dough thin and cut 3/4 of it to fit individual round, oblong or square pie tins.
6. Line tins with dough, and fill about 3/4 full with meat filling.
7. Cut lids from remaining dough, dampen edges and put into place .
8. Cut a vent in the top of each pie for steam to escape.
9. Chill for 15 minutes, then brush with beaten egg.
10. Bake in a preheated hot oven (200 C / 400 F) for 25 minutes or until pastry is puffed and golden.
11. Serve with tomato sauce (ketchup).

73's & 88's

Miss Deb
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'The Sexy Chef'