Party pie pea floater

A South Australian specialty, the pie floater is an upside down meat pie served in a bowl and smothered with a pea soup. This version uses frozen peas and dried peas blitzed into a warm soup, served with frozen party pies to create an easy, homemade version of this classic Adelaide comfort food dish.

• serves

  8

• prep

  5 hours

• cook

  45 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

series • CookingPG

Ingredients

• 25 g butter
• 1 brown onion, roughly chopped
• 3 garlic cloves, roughly chopped
• 2 litres vegetable stock
• 1 tsp vegetable stock powder
• 400 g dried split green peas, rinsed, drained
• 3 cups frozen peas
• Salt and black pepper
• 8 party pies
• Tomato sauce or chutney, to serve

Instructions

1. Heat a large saucepan over medium heat and add the butter, onion and garlic. Fry for about 3 minutes, or until the onion is softened, then add the stock and stock powder and bring to a simmer. Add the dried peas, cover and simmer for 45 minutes, or until the peas are tender.
2. While the peas are simmering, place the party pies in an airfryer and cook according to the package directions.
3. Add the frozen peas to the soup, allow to heat through, then blend the soup with a stick mixer to your desired consistency. Taste and adjust the seasoning.
4. Place a party pie upside down in your serving bowl and ladle soup soup around it. Top with a little tomato sauce or chutney and grind over some black pepper to serve.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.