It seems every country has their “comfort food” dishes! Simple, easy recipes that usually have been handed down from generation to generation. Comforting food that was prepared on a shoestring budget, and most likely, cooked in a tiny kitchen to feed large families.
Everyone ate together at a large, farm-style table, and if you were late for supper, you were in big trouble!
But when comfort foods were served, you never had to be called twice! No matter what new wonder of the world you were discovering, how high up you were in the neighbors apple tree, roller skating down the block, or if it was your turn that meant winning whatever make-believe game was going on at the time, you dropped everything and ran as fast home as your little bare feet could carry you!
Before you even got to the yard, hopping over bushes and squeezing through fences, you could already smell the mouthwatering aromas wafting down the block!
You just crossed you fingers and toes that it was coming from your house and not your friend’s house!
After tumbling into the kitchen on skinned knees, letting the screen door fly and slam shut, out of breath and holding your side, the sight before you always brought a smile a mile wide!
There was never a single complaint when your mom turned around and said, “Wash up for supper!” After washing the days adventures off our hands, we had to wash the soap! Summer play was hard work!
Hands were held, and Grace was said, and the chatter around the table began. Telling the tales of the day, all the while enjoying the wonderful meal that was lovingly prepared by hand.
Comfort food meals are universal. No matter what country you’re from, or where you spent your childhood, we can all relate to these simple meals prepared from scratch that we still love today.
I hope you enjoy this “Aussie meets U.S.A.” meat pie that I’ve created to capture those simpler times, where summer used to last a year, there was mystery around every corner, and everyone ate together at the same table enjoying the meal that our Moms and Grandmothers prepared. Have a wonderful day everybody!
BARBECUED BACON CHEDDAR AUSSIE MEAT PIE
1 1/2 lbs. lean ground beef
1/2 lb. sweet Italian ground sausage, can sub ground beef, or add more for a 50%/50% blend using 1 lb. each
1/2 tsp. coarse ground black pepper
1 medium onion, medium diced
1 Tbl. plus 1 tsp. Superior Touch Better Than Bouillon Beef Base dissolved in 1 1/2 cups boiling water
1/2 cup + 1 rounded Tbl. Sweet Baby Rays Barbecue Sauce
1/4 tsp. more coarse ground black pepper
1/2 tsp. oregano
1/2 tsp. Italian seasoning
1 Tbl. + 1 tsp. worcestershire sauce
1 tsp. minced garlic, fresh or jarred
3 strips quality bacon, cooked crisp and broken into small pieces
1 tsp. honey
1/2 cup flour
1/2 cup cold beer
1 cup, lightly packed, extra sharp cheddar cheese, shredded
enough pie pastry for a single 9″ pie, can sub with a Pillsbury Pie Crust Sheet
1 sheet puff pastry
1 extra large egg beaten with 1 Tbl. cold water
In large deep frying pan, add ground beef, sausage, pepper and onion. Sauté, breaking up finely as you go, until done. Drain grease well.
Add 1 1/2 cups beef bouillon, and next 7 ingredients. Stir to mix. Bring to a boil, reduce heat, stir in honey and low simmer for 15 minutes stirring occasionally.
In small bowl, whisk together beer and flour until smooth. Stir into meat mixture. Simmer 5 minutes longer stirring frequently. Remove from heat and stir in shredded cheddar cheese. Cool.
When filling has cooled down*, preheat oven to 400 degrees. (*Don’t put hot filling into pie or it will get way too done and run over before pastries get done.)
Line 9″ pie late with pastry, flute edge, and spoon in cooled meat mixture.
Roll out puff pastry on lightly floured surface, just a little to re-flatten, cut into strips, and top pie in any way you like.
Brush top with egg wash. Pop into preheated 400 degree oven and bake for 15 minutes. Reduce heat to 350 degrees and continue baking for 35-40 minutes longer.
Let pie rest for at least 20 minutes before slicing.