Venezuelan Pie Floater

Ingredients

In this Venezuelan adaptation of the Pie Floater, we replace the traditional mushy peas with a flavorful black bean soup. The filling of the meat pie remains similar, but we incorporate Venezuelan spices and seasonings to infuse it with the vibrant flavors of the country. This fusion of Australian and Venezuelan cuisines creates a unique and exciting dish that celebrates the best of both worlds. We alse have the original recipe for Pie Floater, so you can check it out.

• 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 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• For the black bean soup: For the black bean soup:
• 2 cups (400g) cooked black beans 2 cups (400g) cooked black beans
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cups (960ml) vegetable broth 4 cups (960ml) vegetable broth
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 20g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large mixing bowl, combine the flour and salt for the pie crust. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the ground beef to the skillet and cook until browned. Stir in the ground cumin, paprika, salt, and pepper. Remove from heat and set aside.
6. 6.
   Roll out the chilled dough on a lightly floured surface to fit the size of your pie dish. Place the rolled-out dough into the pie dish and trim any excess.
7. 7.
   Fill the pie crust with the cooked ground beef mixture and spread it evenly.
8. 8.
   Bake the meat pie in the preheated oven for 25-30 minutes, or until the crust is golden brown.
9. 9.
   While the pie is baking, prepare the black bean soup. In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced red bell pepper, and minced jalapeno pepper. Sauté until the vegetables are tender.
10. 10.
    Stir in the ground cumin, paprika, cooked black beans, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
11. 11.
    Use an immersion blender or transfer the soup to a blender to puree until smooth. Return the soup to the pot and stir in the chopped cilantro. Season with salt and pepper to taste.
12. 12.
    To serve, ladle a generous amount of the black bean soup into a bowl and place a slice of the meat pie on top. Garnish with additional cilantro if desired.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. You can also substitute it with ground turkey or chicken if desired.
• Black beans — If using canned black beans, rinse them thoroughly before adding to the soup to reduce sodium content.
• Cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a milder flavor.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or sprinkle some crushed red pepper flakes to the black bean soup.
• Serve the Venezuelan Pie Floater with a side of fresh avocado slices or guacamole for added creaminess.
• If you prefer a vegetarian version, replace the ground beef with cooked lentils or a mixture of sautéed mushrooms and vegetables.
• Make the pie crust in advance and refrigerate it overnight for easier handling and a flakier texture.
• Leftover black bean soup can be stored in the refrigerator for up to 3 days and enjoyed as a standalone soup or served with rice.

Serving advice

Serve the Venezuelan Pie Floater hot, with the meat pie floating in the black bean soup. Garnish with fresh cilantro for an extra burst of flavor.

Presentation advice

To enhance the presentation, sprinkle some paprika or chili powder on top of the black bean soup. Place a small cilantro sprig on the meat pie slice for an elegant touch.