My Global Food Challenge

Australia (2)

Australian Meat Pies (Australia)

“There are many ways to make a meat pie. Here’s one we enjoy.”



1 kg (2 pounds) chuck or round steak
2 bacon rashers (bacon slices), chopped
1 large onion, peeled and finely chopped
375 ml (13 fl. oz) water
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon thyme
2 tablespoons flour, plain (flour, all-purpose)


300 grams (2 cups) flour, plain (flour, all-purpose)
Pinch salt
60 grams (2 ounces) margarine or butter
150 ml (5 fluid ounces) cold water
1 package commercial puff pastry



Remove any fat and cube the chuck into about 1 cm (½ inch) pieces.  Fry the bacon and onion over a low heat and add the chuck when the onions are slightly soft. Season with salt, pepper and thyme, add the water, cover and simmer for about 1 hour.

In a bowl, slowly add a little water to the flour and stir until it forms a smooth, runny mixture.  Slowly stir the flour-water mixture into the meat mixture until it thickens. Remove from heat and let it cool.


In a mixing bowl, add salt to the flour and then cut in the margarine until mixed with the dough. Add water and lemon juice to the dough.  Remove the dough and gently knead on a lightly-floured surface.  Let the dough rest for about 20 minutes and then roll it out.

The Pie:

Line the small pie dishes with the pastry and fill with the cooled meat mixture.  Moisten the rim of the pies with milk or beaten egg so the tops will stick to it.  Place a layer of commercial puff pastry on top of each pie to form a lid and trim away the excess.  Press the edges together with a fork to seal.

Make a hole in the center of each pie to allow the steam to escape and glaze the tops with beaten egg or milk.  Bake pies at 180° C ( 375° F) for 15 – 20 minutes or until golden brown on top. Serve hot with tomato sauce on top.

Link to My Post on Australia:

Cuisine:  Australian

Main Ingredient:  Beef


Roasted Beet and Mango Salad (Australia)

“This delicious roasted beet and mango salad is an impressive accompaniment to many a meal. The earthy sweetness of the roasted beets is complimented by the tart sweetness of the tropical mango. Simply serve on a bed of organic greens, sprinkle on some feta cheese and drizzle with extra virgin olive oil and balsamic vinegar.”


3 large beets, quartered or 8 baby beets, quartered
1 ripe mango, peeled and sliced
2 servings of mixed organic greens such as romaine, chard, mizuna, radicchio and parsley
1/4 cup of good quality extra virgin olive oil
1/8 cup of aged balsamic vinegar
A handful of crumbled feta
A pinch of sea salt
A pinch of freshly ground black pepper


Pre-heat the oven to 350F.

Place the beets in a baking tray and drizzle with olive oil. Roast for 45 minutes. If you are using baby beets, bake roast them for about 15 minutes. Remove beets from oven and set aside.

Cut the mango and then spoon the flesh out of the skin.

Arrange the mixed greens on a large plate and add the roasted beets and mango. Sprinkle on the feta cheese and then drizzle with olive oil, balsamic vinegar and a pinch of salt and pepper.

Link to My Post on Australia:

Cuisine:  Australian

Main Ingredient:  Beet/Mango

File:Australia in Oceania (-mini map -rivers).svg

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