As an Australian, Andy loves meat pie. I've never had a non-vegan meat pie, but I think we've made some pretty yummy renditions since I've lived here. There's something not just delicious, but also comforting, about food wrapped in puff pastry.
So when I was perusing the testing blog for Carla's newest cookbook, and I noticed "Australasian Meat Pie", I knew we had to make it.
And it was glorious. The filling was so thick and lovely -- our last few attempts at pie have been a bit, erm, runny. So when you cut them, the filling runs out in a soupy puddle. So this thick, gorgeous pie filling was exactly what Andy had in mind.
To up the Aussie street-cred, we served with beetroot (as well as roasty potatoes and corn on the cob).