Creamy pea soup meets crunchy crisp beef pies in this South Aussie Pie Floater recipe. Top with tomato sauce and you have one seriously delicious dinner combination. Too easy!
Hey guys! Today we’re sharing a recipe for the South Aussie Pie Floater, a CLASSIC dish from our hometown of Adelaide.
But first, there’s something we have to admit:
Up until this week I had never actually eaten a Pie Floater.
Sarah is giving me evil eyes across the desk.
What an oversight. Well it’s time for this food-obsessed South Aussie to earn back a few brownie points and try our hands at this humble Australian recipe.
And now’s your chance to knock this off your bucket list too. Who’s with us?
Quick note: There may be a couple of affiliate links in this post, which means that we may get a few cents if you purchase something through the link. We want to make sure some of our hard-to-find ingredients are reachable at the click of a button. If you have any questions feel free to contact us.
Okay, okay, let me back up a sec. I can hear a lot of you out there saying ‘What the heck is a pie floater??’
Are you ready for this?What's green and gold and drizzled in tomato sauce? #aussie #piefloaterClick To Tweet
A Pie Floater a beef pie served on top of (or smothered in, or floating on) a simple green pea soup, with a splattering of tomato sauce, mint sauce, bbq sauce or malt vinegar depending on your commitment to the cause.
Oh yeah, we totally agree. It’s an ODD looking beast.
It’s ALL KINDS of crispy and flaky and soft and nourishing… and totally delicious and suuuuper filling, not to mention cheap and easy to make.
What’s not to love?
The South Aussie Pie Floater is Adelaide’s original fast food tradition dating back to the 1870’s and even further back to its English origins.
Once upon a time a fleet of pie carts traversed the streets of Adelaide, dishing up piping hot South Aussie Pie Floaters to hungry people looking for a quick dinner or a late night snack.
Nowadays, despite being a South Australian Heritage Icon, the humble pie cart is a rare sight.
Which makes ZERO sense with the growing food truck craze in our city right now, but gives you even more reason to make them at home. 😉
South Aussie Pie Floater
All you need for your very own South Aussie Pie Floater are 3 SIMPLE THINGS:
- Meat Pie – You can use any store bought pie you like, but for the best flavour we recommend making them yourself. These Australian Mini Meat Pies are not only perfect little party pies, they also go awesomely in a Pie Floater!
- Pea Soup – It’s super easy to make, but it does need some pre-planning since you need to soak the peas overnight. Traditionally in Australia the soup is made with dried Australian Blue Boiler peas, but you can also substitute with a variety called Marrowfat peas.
- Tomato Sauce – We’re talking the Aussie kind, not ketchup my friends. In my opinion tomato sauce is essential. But if you wanna mix things up with other flavour-packed sauces, the traditional choices are mint sauce, bbq sauce or malt vinegar. Which will you try?
To be ultra authentic you should actually serve the pie upside down in the soup – but we just couldn’t bring ourselves to do that when the lids of our Mini Meat Pies were so CRISPYYYY.
So there you have it friends, a South Australian Heritage Icon you can actually eat! Booyah. If you wanna check out more Australian cuisine, you might like to start with this week’s Australian Mini Meat Pies, or our all-time favourite Beef & Thyme Sausage Rolls.
South Aussie Pie Floater
- 500 g blue boiler peas or marrowfat peas soaked overnight
- 5 cups chicken stock
- 1 tbsp bicarb soda
- 4 mini beef pies
Optional toppings (to taste)
- Tomato sauce
- BBQ sauce
- Mint sauce
- Malt vinegar
- Salt & pepper
Now guys, don’t forget that the first part of this recipe is to soak your blue boiler peas in a large saucepan overnight. Otherwise you’ll never get to that thick and lusciously smooth texture. Don’t forget that they’ll DOUBLE in size overnight, so make sure to put them in a large enough saucepan.
Drain your soaked peas, rinse them thoroughly and drain again. Repeat this a few times until the peas are nice and clean.
Pour in your chicken stock and bring to the boil, then reduce to a simmer and cook until the peas have softened and the soup has thickened nicely (around 30-40 minutes). If too much liquid evaporates, feel free to pour in a little more liquid as you go.
Transfer your thick green soup into serving bowls and top with a hot mini beef pie. Slather with your favourite toppings and tuck in!
Oh, and PS…
Just have a look at this gorgeous pup for a second… Bonnie just loves to watch Sarah take photos. She’s so patient, content just to sit and watch and keep us company. Best photography assistant ever. (And the cutest and the furriest too of course!)