Adelaide Pea Patch Pie
Introduction to Adelaide Pea Patch Pie
The Adelaide Pea Patch Pie is a delightful dish originating in the heart of South Australia. It is a savory pie that combines the fresh flavors of peas, hearty potatoes, and tender cuts of beef or chicken, all enveloped in a flaky pastry crust. This dish holds a special place in the culinary traditions of Adelaide, especially during the transitional seasons when peas are abundant and fresh. Historically, the pie was a staple among local farmers who cherished it for its nutritious value and its ability to bring warmth and comfort after a long day in the fields.
Ingredients for Adelaide Pea Patch Pie
- Flour - 2 cups
- Butter - 1 cup, chilled and diced
- Salt - 1 teaspoon
- Water - 6 tablespoons, ice cold
- Olive Oil - 2 tablespoons
- Garlic - 3 cloves, minced
- Onion - 1 large, diced
- Carrot - 1 large, chopped
- Potato - 2 medium, diced
- Peas - 2 cups, fresh or frozen
- Beef Cubes (or Chicken Cubes) - 1 pound
- Vegetable Stock - 2 cups
- Pepper - 1 teaspoon
- Thyme - 1 teaspoon, dried
- Egg - 1, beaten
Preparation of the Adelaide Pea Patch Pie
Making the Pastry
To create the perfect pie crust, begin by combining flour and salt in a large bowl. Add the chilled butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. Gradually add water, one tablespoon at a time, mixing gently until the dough starts to come together. Form the dough into two discs, wrap in plastic and refrigerate for at least 30 minutes.
Pie Filling Preparation
In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until golden brown. Stir in carrots and potatoes, cooking until they begin to soften. Add beef cubes (or chicken cubes) to the mixture, cooking until browned on all sides. Pour in the vegetable stock and bring to a simmer. Season with pepper and thyme. Reduce heat and let the filling cook for about 20 minutes or until the potatoes are tender. Stir in peas and cook for an additional 5 minutes.
Assembling and Cooking the Pie
Preheat your oven to 375°F (190°C). Take the dough discs from the refrigerator. On a lightly floured surface, roll out one of the discs into a circle large enough to cover the bottom and sides of your pie dish. Carefully transfer it to the dish and gently press into place. Pour the prepared filling into the pastry-lined dish. Roll out the second dough disc and lay it over the top of the filling. Trim and crimp the edges to seal and cut a few slits in the top crust to allow steam to escape. Brush the top of the pie with the beaten egg for a glossy finish.
Bake the pie in the preheated oven for 45-50 minutes or until the crust is golden brown. If necessary, use a cooking timer to keep track of the time. Allow the pie to cool for 10-15 minutes before serving.
Enjoying Adelaide Pea Patch Pie
Adelaide Pea Patch Pie is best enjoyed hot and fresh from the oven. It pairs wonderfully with a simple green salad on the side or steamed seasonal vegetables. This hearty pie also makes for an excellent quick meal when leftovers are reheated, ensuring the flavors are just as delightful the next day. Sharing this dish with family and friends brings warmth and joy to the dining table, embodying the spirit of its origins in Adelaide’s quaint and close-knit communities.