Vida Recetas Editorial
The Pie Floater is an iconic South Australian dish that combines a flaky meat pie on top of a green pea soup. This homemade recipe lets you prepare an authentic and comforting version in your own kitchen, ideal for winter lunches or casual dinners.
Originating in Adelaide, this dish has become a classic of Australian street food. It consists of a meat pie (usually beef) served floating in a bowl of pea soup, often accompanied by tomato sauce. The combination of textures and flavors is unique: the flaky pastry and juicy filling contrast with the thick, slightly sweet soup.
It's an economical and filling option, perfect for those looking for a hearty meal. The pea soup provides fiber and plant protein, while the pie adds animal protein and carbohydrates. Plus, it's easy to prepare and doesn't require advanced cooking skills.
Prep
40 min
Servings
4
Preheat the oven to 180°C.
Bake the beef pies according to the package instructions.
In a large pot, add the green split peas, water, onion, garlic, olive oil, salt, and pepper.
Bring to a boil and then reduce the heat to low. Simmer for 20-25 minutes or until the peas are soft.
Using a blender or immersion blender, puree the pea soup until smooth.
To serve, ladle the pea soup into bowls and place a beef pie on top of each bowl.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 40 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
