Pie Floater

Ingredients

• For the meat pie: For the meat pie:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 pound (450g) beef or lamb, diced 1 pound (450g) beef or lamb, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• 1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• For the pea soup: For the pea soup:
• 1 cup (200g) dried split peas 1 cup (200g) dried split peas
• 4 cups (960ml) vegetable broth 4 cups (960ml) vegetable broth
• 1 onion, chopped 1 onion, chopped
• 1 carrot, chopped 1 carrot, chopped
• 1 celery stalk, chopped 1 celery stalk, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 11g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 25g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the flour and salt for the meat pie. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat some oil over medium heat. Add the diced beef or lamb and cook until browned. Remove the meat from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened.
5. 5.
   Return the meat to the skillet and add the tomato paste, beef or vegetable broth, Worcestershire sauce, dried thyme, salt, and pepper. Stir well and simmer for about 20 minutes until the filling thickens. Remove from heat and let it cool.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Roll out the chilled dough on a floured surface and line individual pie dishes or a large pie dish with it. Fill the pie dish(es) with the cooled meat filling.
8. 8.
   Bake the pies in the preheated oven for about 25-30 minutes, or until the crust is golden brown and cooked through.
9. 9.
   While the pies are baking, prepare the pea soup. In a large pot, combine the dried split peas, vegetable broth, chopped onion, carrot, celery, garlic, and bay leaf. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until the peas are tender.
10. 10.
    Remove the bay leaf and use an immersion blender or a regular blender to puree the soup until smooth. Season with salt and pepper to taste.
11. 11.
    To serve, place a baked meat pie in a bowl and pour a ladleful of hot pea soup around it. Enjoy the Pie Floater while it's hot!

Treat your ingredients with care...

• Beef or lamb — For a more tender and flavorful filling, consider marinating the diced meat in a mixture of Worcestershire sauce, garlic, and herbs for a few hours before cooking.
• Dried split peas — Rinse the split peas thoroughly before cooking to remove any impurities. You can also soak them overnight to reduce the cooking time.

Tips & Tricks

• If you prefer a chunkier soup, you can blend only a portion of the pea soup and leave some whole peas and vegetables intact.
• Customize the meat filling by adding additional vegetables such as peas, corn, or mushrooms.
• Serve the Pie Floater with a dollop of tomato sauce or ketchup for an extra burst of flavor.
• Make mini versions of the Pie Floater by using a muffin tin to create individual meat pies.
• Leftover meat pies can be reheated in the oven or microwave for a quick and satisfying meal.

Serving advice

Serve the Pie Floater hot, with the meat pie sitting proudly atop the bowl of pea soup. Garnish with a sprinkle of fresh parsley or chopped green onions for a pop of color.

Presentation advice

To enhance the presentation, you can brush the crust of the meat pie with an egg wash before baking to achieve a glossy golden finish. Place the pie in the center of the bowl and pour the pea soup around it, allowing the vibrant green color to contrast with the crust.