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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":514,"substitutions":543,"slug":555,"title":556,"shortTitle":557,"countrySlug":558,"baseServings":559,"prepMinutes":560,"cookMinutes":561,"restMinutes":562,"difficulty":563,"course":564,"diet":566,"mainIngredients":567,"images":568,"keywords":578,"publishedAt":585,"updatedAt":585,"authorSlug":586,"summary":587,"localeSlug":555,"alternates":588},[394,397,400,403,406],{"answer":395,"question":396},"Almost always warm filling, or a base that was not blind-baked. Fat in a hot filling soaks into raw shortcrust before the oven can set it. Chill the filling until it is cold and firm, blind-bake the shells until dry and pale gold, and bake the finished pies on the lowest oven shelf on a preheated tray so bottom heat reaches the pastry directly.","Why did my pie base go soggy?",{"answer":398,"question":399},"You can, but it will not hold up in the hand. Puff pastry has no structural strength once it absorbs gravy, so the base tears when you lift the pie and the filling escapes. Shortcrust below and puff on top is how Australian bakeries build them, and the difference is obvious the first time you eat one standing up.","Can I use puff pastry for the base as well?",{"answer":401,"question":402},"Thick enough that a spoon dragged through the pan leaves a channel that closes slowly. Once chilled it should be almost sliceable, like a firm ragù. A gravy that pours freely when cold will boil out through the seams in the oven and leave the pastry swimming.","How thick should the gravy be?",{"answer":404,"question":405},"Standard Australian pie tins are about 10–11 cm across the top and 3 cm deep, holding roughly 150 g of filling each. A deep muffin tin or individual pie dishes of similar volume work fine. Foil pie tins from a supermarket are the closest thing to the commercial ones and can go straight into the freezer.","What size tin do I need?",{"answer":407,"question":408},"Yes, and it is the best way to do it. Assemble the pies completely, freeze them raw on a tray, then transfer to bags. Bake from frozen with no thawing — about 40 minutes at 200°C — so they come out of the oven hot right when people arrive rather than sitting around going soft.","Can I make these ahead for a party?",[410,411,412,413,414,415],"Cool the filling completely — ideally overnight in the fridge. Hot filling makes the base pastry greasy and soft before it ever reaches the oven.","Brown the mince in two batches over high heat. Crowding the pan steams the beef grey and the gravy loses most of its depth.","Use all-butter puff pastry for the lids. Vegetable-shortening puff browns unevenly and tastes waxy against a beefy filling.","Bake on a preheated tray or a pizza steel on the lowest shelf so the base gets direct bottom heat and crisps.","Do not skip the egg wash on the lid and the seal. It glues the layers together and gives the finished pie its deep bakery shine.","Cut a small vent in each lid. Trapped steam lifts the lid off the filling and leaves a hollow dome.","🥧","An Aussie meat pie is a single-serve pie roughly the size of your palm, built with two different pastries on purpose: a firm shortcrust shell that will not leak in your hand, and a puff pastry lid that blisters up golden in the oven. Inside is minced beef in a dark, glossy gravy thickened until it holds a spoon — savoury, beefy, faintly sweet from tomato and Worcestershire, with enough body that it does not run down your wrist. It is not fancy and is not trying to be. Australians eat these at football grounds, in service stations at 6am and out of paper bags on the way home, always with a squiggle of tomato sauce on the lid.","The meat pie arrived with British settlement as a way of stretching meat and travelling with it, but Australia turned it into something specific: individual, handheld, and sold everywhere. By the twentieth century pie carts were fixtures of city streets, and the pie became the standard food of sporting crowds — cheap, hot, wrapped in paper, eaten standing. Whole rituals grew around it. The pie floater of Adelaide drops a pie upside down into a bowl of thick green pea soup and douses the lot in tomato sauce. In New South Wales, the Tiger pie carries a lid of mashed potato, mushy peas and gravy. And every Australian will name a country-town bakery that supposedly makes the definitive one, usually several hours' drive from wherever you are standing.\n\nThe two-pastry construction is the technical signature and it is not laziness. Shortcrust has enough structure and fat to stay intact when a hot pie is lifted out of a foil tray and held by hand, while all-butter puff on top gives lift, flake and browning. Use puff for both and the base goes soggy and collapses; use shortcrust for both and the pie is heavy and dull. Commercial bakeries have done it this way for generations.\n\nThe filling deserves the same attention. A good pie is not stew in a case: the gravy has to be thick enough to slice, which means browning the mince properly, building a real flour-and-stock gravy, and then cooling the filling completely before it goes into the pastry. Warm filling melts the shortcrust from the inside and steams the base. Bakers know this; home cooks find it out the hard way. Make the filling the day before and the rest of the job takes twenty minutes.","Baked pies keep 3 days in the fridge. Reheat at 180°C for 15 minutes — never in a microwave, which turns the pastry to wet cardboard. They freeze superbly: freeze them assembled but unbaked on a tray, then bag them, and bake straight from frozen at 200°C for about 40 minutes. The filling alone keeps 4 days refrigerated or 3 months frozen, which makes pie assembly a twenty-minute job on a weeknight.",[421,422,423,424],"Uses the correct two-pastry construction — shortcrust base for strength, puff lid for lift — instead of the shortcut that guarantees a soggy bottom.","The filling is cooked down and cooled deliberately so the gravy sets sliceable rather than flooding the pastry.","Blind-baking is built into the timing, which is the single biggest difference between a bakery pie and a homemade disappointment.","Makes six proper handheld pies that freeze and reheat like the ones you buy.",[426,427,428,429,430],"6 individual pie tins (about 10 cm)","Heavy frying pan or saucepan","Rolling pin","Pastry brush","Baking tray",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},36,46,2,890,29,620,[439],"Tomato sauce on the lid, and chips or mushy peas if it is a sit-down meal rather than a walking one.",[441,444,447],{"name":442,"description":443},"Pie floater","The Adelaide version: a baked pie flipped upside down into a bowl of thick green pea soup, flooded with tomato sauce. Sold from pie carts outside pubs late at night.",{"name":445,"description":446},"Chunky steak and mushroom","Swap mince for diced chuck and add sautéed mushrooms to the gravy in the last twenty minutes of simmering.",{"name":448,"description":449},"Curry pie","Stir a tablespoon of curry powder into the onions and add diced potato. A bakery staple in Western Australia and country New South Wales.",[451,456,461,466,470,474,479,482,484,487,490,494,498,502,505,508,511],{"qty":434,"ref":452,"name":453,"unit":454,"group":455},"olive-oil","neutral oil","tbsp","For the filling",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},700,"ground-beef","beef mince, not too lean (about 15% fat)","g",{"qty":462,"ref":463,"name":464,"unit":465,"group":455},1,"onion","brown onion, finely diced","piece",{"qty":434,"ref":467,"name":468,"unit":469,"group":455},"garlic","garlic, minced","clove",{"qty":471,"ref":472,"name":473,"unit":454,"group":455},3,"flour","plain flour",{"qty":475,"ref":476,"name":477,"unit":478,"group":455},500,"stock","beef stock","ml",{"qty":434,"ref":480,"name":481,"unit":454,"group":455},"tomato-paste","tomato paste",{"qty":434,"name":483,"unit":454,"group":455},"Worcestershire sauce",{"qty":462,"ref":485,"name":486,"unit":454,"group":455},"soy-sauce","soy sauce",{"qty":462,"ref":488,"name":489,"unit":465,"group":455},"bay-leaf","bay leaf",{"qty":491,"name":492,"unit":493,"group":455},null,"salt and plenty of black pepper","to taste",{"qty":495,"ref":472,"name":496,"unit":460,"group":497},300,"plain flour, for the shortcrust","For the pastry",{"qty":499,"ref":500,"name":501,"unit":460,"group":497},150,"butter","cold butter, cubed",{"qty":462,"name":503,"unit":504,"group":497},"fine salt","tsp",{"qty":506,"name":507,"unit":478,"group":497},80,"ice water",{"qty":434,"ref":509,"name":510,"unit":465,"group":497},"puff-pastry","sheets all-butter puff pastry, thawed",{"qty":462,"ref":512,"name":513,"unit":465,"group":497},"eggs","egg, beaten with a splash of milk",[515,518,521,526,529,532,536,539],{"text":516,"title":517},"Heat the oil in a heavy pan until it shimmers and add half the beef mince in a single layer. Leave it alone for 3 minutes until the underside is deep brown and crusted, then break it up and cook through. Lift it out and repeat with the rest — crowding the pan steams the meat grey and you lose the flavour the gravy is built on.","Brown the mince hard",{"text":519,"title":520},"Lower the heat, add the onion to the same pan and cook for 6 minutes until soft and translucent, scraping up the browned bits. Add the garlic and cook for a minute, then stir in the flour and tomato paste and keep stirring for 2 minutes until the mixture smells toasty rather than raw and pastes around the spoon.","Build the gravy base",{"tip":522,"text":523,"title":524,"timerSeconds":525},"If it still looks loose, keep going. Thin filling is the number one cause of leaking pies.","Return the beef, pour in the stock a third at a time and stir smooth after each addition. Add the Worcestershire sauce, soy sauce, bay leaf and a heavy grind of pepper. Simmer uncovered for 30 minutes, stirring often, until a spoon dragged across the pan leaves a channel that closes slowly.","Simmer down to a thick gravy",1800,{"text":527,"title":528},"Fish out the bay leaf, taste and correct the salt, then spread the filling in a shallow dish and refrigerate for at least 2 hours or overnight until cold and set. This step is not optional — warm filling ruins the base pastry before baking even starts.","Cool the filling completely",{"text":530,"title":531},"Rub the cold butter into the flour and salt until the mixture looks like coarse breadcrumbs with some pea-sized pieces left. Add the ice water and bring it together into a rough dough without kneading, then flatten into a disc, wrap and chill for 30 minutes.","Make and rest the shortcrust",{"text":533,"title":534,"timerSeconds":535},"Heat the oven to 200°C with a baking tray inside. Roll the shortcrust to 3 mm, cut circles and press them into the pie tins with a small overhang. Line each with baking paper and beans and bake for 15 minutes, then remove the paper and bake 5 minutes more until the base is dry and pale gold.","Line and blind-bake the shells",900,{"text":537,"title":538},"Divide the cold filling between the shells, mounding it slightly. Brush the pastry rims with egg wash, cut puff pastry lids a little larger than the tins and press them on, sealing the edges with a fork or your thumb. Cut a small steam vent in the centre of each lid.","Fill and lid the pies",{"tip":540,"text":541,"title":542,"timerSeconds":525},"If the lids brown before the time is up, drop the oven to 180°C rather than pulling them early; the base needs the full bake.","Brush the lids generously with egg wash and bake on the preheated tray for 25–30 minutes, until the puff has risen into flaky layers and the tops are the colour of strong tea. Rest the pies 10 minutes before eating — the filling is molten straight from the oven.","Bake until the lids are deep gold",[544,548,551],{"note":545,"swap":546,"original":547},"This is the chunky-style pie sold in better bakeries. Same gravy method, longer cook, and the filling still needs to cool and set before assembly.","Diced beef chuck, simmered 90 minutes until tender","Beef mince",{"note":549,"swap":550,"original":483},"You lose the tamarind and anchovy note but keep the savoury depth and acidity that stop the gravy tasting flat.","Soy sauce plus a splash of malt vinegar",{"note":552,"swap":553,"original":554},"Entirely acceptable and what most Australian households do. Let the sheets thaw only until pliable, or they crack when you line the tins.","Bought shortcrust sheets","Homemade shortcrust","australian-meat-pie","Aussie Meat Pie (Hand-Sized Beef Gravy Pie)","Aussie Meat Pie","australia",6,40,60,120,"medium",[565],"main",[],[458,463,472,509,476],[569,572,574,576],{"alt":570,"src":571},"A hand-sized Australian meat pie with a golden puff pastry lid, broken open to show thick beef gravy filling","\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero.jpg",{"alt":570,"src":573},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-16x9.jpg",{"alt":570,"src":575},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-4x3.jpg",{"alt":570,"src":577},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-1x1.jpg",[579,580,581,582,583,584],"aussie meat pie","australian meat pie","beef pie","puff pastry","hand pie","footy food","2026-08-20","dishroute-kitchen","The footy-ground classic: a sturdy shortcrust base holding thick minced-beef gravy under a puffed golden lid, small enough to eat in one hand with tomato sauce on top.",{"en":589},"\u002Frecipe\u002Faustralian-meat-pie",{"items":591,"total":729,"page":462,"limit":596,"hasMore":856},[592,624,634,666,694,725,751,778,807,831],{"slug":593,"title":594,"shortTitle":595,"countrySlug":558,"baseServings":596,"prepMinutes":597,"cookMinutes":597,"difficulty":598,"course":599,"diet":602,"mainIngredients":604,"images":607,"keywords":617,"publishedAt":585,"updatedAt":585,"authorSlug":586},"australian-anzac-biscuits","ANZAC Biscuits (Oat and Golden Syrup Cookies)","ANZAC Biscuits",24,15,"easy",[600,601],"snack","dessert",[603],"vegetarian",[605,606,472,500],"rolled-oats","coconut",[608,611,613,615],{"alt":609,"src":610},"Golden ANZAC biscuits with visible oats and coconut cooling on a wire rack, one broken to show the chewy centre","\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero.jpg",{"alt":609,"src":612},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-16x9.jpg",{"alt":609,"src":614},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-4x3.jpg",{"alt":609,"src":616},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-1x1.jpg",[618,619,620,621,622,623],"anzac biscuits","oat cookies","golden syrup","coconut biscuits","australian baking","anzac day",{"slug":555,"title":556,"shortTitle":557,"countrySlug":558,"baseServings":559,"prepMinutes":560,"cookMinutes":561,"restMinutes":562,"difficulty":563,"course":625,"diet":626,"mainIngredients":627,"images":628,"keywords":633,"publishedAt":585,"updatedAt":585,"authorSlug":586},[565],[],[458,463,472,509,476],[629,630,631,632],{"alt":570,"src":571},{"alt":570,"src":573},{"alt":570,"src":575},{"alt":570,"src":577},[579,580,581,582,583,584],{"slug":635,"title":636,"shortTitle":637,"countrySlug":558,"baseServings":638,"prepMinutes":639,"cookMinutes":640,"difficulty":598,"course":641,"diet":642,"mainIngredients":645,"images":649,"keywords":659,"publishedAt":585,"updatedAt":585,"authorSlug":586},"australian-barbecued-prawns","Barbecued Prawns (Garlic Butter King Prawns)","Barbecued Prawns",4,20,8,[565],[643,644],"pescatarian","gluten-free",[646,500,467,647,648],"shrimp","lemon","parsley",[650,653,655,657],{"alt":651,"src":652},"Split king prawns charring shell-down on a barbecue plate, garlic butter bubbling in the cut backs with lemon wedges nearby","\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-1x1.jpg",[660,661,662,663,664,665],"barbecued prawns","garlic prawns","king prawns","australian barbecue","christmas seafood","grilled prawns",{"slug":667,"title":668,"shortTitle":669,"countrySlug":558,"region":670,"baseServings":434,"prepMinutes":671,"cookMinutes":597,"restMinutes":640,"difficulty":672,"course":673,"diet":674,"mainIngredients":675,"images":677,"keywords":687,"publishedAt":585,"updatedAt":585,"authorSlug":586},"australian-carpetbag-steak","Carpetbag Steak (Oyster-Stuffed Grilled Sirloin)","Carpetbag Steak","New South Wales",25,"hard",[565],[],[676,500,467,647],"oysters",[678,681,683,685],{"alt":679,"src":680},"Sliced carpetbag steak on a wooden board showing plump oysters inside the pink medium-rare beef, butter spooned over","\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero.jpg",{"alt":679,"src":682},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-16x9.jpg",{"alt":679,"src":684},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-4x3.jpg",{"alt":679,"src":686},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-1x1.jpg",[688,689,690,691,692,693],"carpetbag steak","oyster stuffed steak","surf and turf","sydney","grilled sirloin","retro australian",{"slug":695,"title":696,"shortTitle":697,"countrySlug":558,"baseServings":638,"prepMinutes":698,"cookMinutes":699,"difficulty":563,"course":700,"diet":701,"mainIngredients":702,"images":708,"keywords":718,"publishedAt":585,"updatedAt":585,"authorSlug":586},"australian-chicken-parmigiana","Chicken Parmigiana (Australian Pub Schnitzel with Cheese)","Chicken Parmigiana",30,35,[565],[],[703,704,705,706,707],"chicken","breadcrumbs","tomato","mozzarella","ham",[709,712,714,716],{"alt":710,"src":711},"Australian chicken parmigiana on a plate, crumbed schnitzel under tomato sauce and browned melted cheese with chips beside it","\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero.jpg",{"alt":710,"src":713},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-16x9.jpg",{"alt":710,"src":715},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-4x3.jpg",{"alt":710,"src":717},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-1x1.jpg",[719,720,721,722,723,724],"chicken parmigiana","parma","parmi","pub food","chicken schnitzel","australian",{"slug":726,"title":727,"shortTitle":728,"countrySlug":558,"baseServings":640,"prepMinutes":729,"cookMinutes":698,"difficulty":598,"course":730,"diet":732,"mainIngredients":733,"images":735,"keywords":745,"publishedAt":585,"updatedAt":585,"authorSlug":586},"australian-damper","Damper (Australian Campfire Soda Bread)","Damper",10,[731],"bread",[603],[472,500,734],"milk",[736,739,741,743],{"alt":737,"src":738},"A round floury damper loaf with a deep cross split open on a board, butter and golden syrup beside it","\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero.jpg",{"alt":737,"src":740},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-4x3.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-1x1.jpg",[746,747,748,749,750,620],"damper","bush bread","campfire bread","soda bread","camp oven",{"slug":752,"title":753,"shortTitle":754,"countrySlug":558,"baseServings":755,"prepMinutes":756,"cookMinutes":699,"restMinutes":757,"difficulty":563,"course":758,"diet":759,"mainIngredients":760,"images":762,"keywords":772,"publishedAt":585,"updatedAt":585,"authorSlug":586},"australian-lamingtons","Lamingtons (Chocolate and Coconut Sponge Squares)","Lamingtons",16,45,720,[601,600],[603],[472,500,512,761,606],"cocoa",[763,766,768,770],{"alt":764,"src":765},"Squares of sponge cake coated in chocolate icing and desiccated coconut, one split open 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Squid",[783],"appetizer",[643,785],"dairy-free",[787,788,789,647,467],"squid","sichuan-pepper","white-pepper",[791,794,796,798],{"alt":792,"src":793},"Crisp salt and pepper squid piled on a platter with coriander, sliced red chilli, lemon wedges and a bowl of garlic aioli","\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero.jpg",{"alt":792,"src":795},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-16x9.jpg",{"alt":792,"src":797},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-4x3.jpg",{"alt":792,"src":799},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-1x1.jpg",[801,802,803,804,805,806],"salt and pepper squid","calamari","sichuan pepper","fried squid","australian 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