Pie Floater

Since I’m not allowed to cook kangaroo steaks, here’s a recipe for a completely different Australian masterpiece: the pie floater, South Australia’s gift to the culinary world.  Imagine if you will: flaky pie crust, filled with seasoned ground meat and vegetables like leeks, carrots, and celery.  So sort of like a beef or lamb pot pie.  This is then floated in a bowl of bright green pea soup and served with a dollop of tomato sauce on top.  Yep.  I don’t understand it either.  But let’s try!  This is, without question, the best recipe I’ve found.  Mainly because it’s the only one that makes each part of the floater individually; many say "Pick up a meat pie at the butcher's" - a silly thing to say when you live in the 99% of countries who don't have meat pie-selling butchers.  It also doesn’t require mediocre tomato sauce, because why?  I’m translating this from the original Australian English. INGREDIENTS Part I: 1 tablespoons olive oil 1 yellow onion, finely chopped 1 lb ground beef 1⁄4 cup tomato paste 2 tablespoons all-purpose flour 1 1/2 cups beer (good beer - not Fosters) 1 1⁄2 cups chicken stock 2 teaspoons Vegemite (use Marmite if Vegemite not available) 1⁄4 cup chopped fresh parsley Part II: 1/2 tablespoon olive oil 1⁄2 yellow onion, extra, finely chopped 1/4 lb potato, peeled, finely chopped 2 cups frozen peas 1 tablespoon chopped fresh mint 3 cups chicken stock Part III: 4 sheets frozen butter puff pastry, just thawed 1 tablespoon creme fraiche STEPS Part I: Heat 1 tablespoon of the oil in a frying pan over medium heat. Add onion. Cook for 5 minutes. Increase heat to high. Add ground beef. Cook, stirring, for 5 minutes or until the ground beef starts to brown. Add tomato paste and flour. Cook, stirring, for 1 minute. Add beer and stir. Add stock and Vegemite. Simmer for 30 minutes until thickened. Add parsley. Set aside to cool. Part II: While the ground meat mixture is simmering, heat remaining oil in a saucepan over medium heat. Add extra onion. Cook, stirring, for 5 minutes. Add potato, peas, mint and stock. Simmer for 20 minutes or until potato is soft. Cool slightly. Blend with a hand blender. Part III: Preheat oven to 425 degrees F (220 degrees C). Preheat oven tray on lowest shelf. Use a pizza cutter to cut a disc from the corner of 4 pastry sheets. Ease remaining pastry into four 4-inch (10cm) diameter round springform pans. Divide ground beef mixture among pans. Top each with a pastry disc. Press to seal edges. Trim excess. Cut 2 slits on each pie top. Place on tray. Bake for 15 minutes. Transfer tray to top shelf. Cook for 15 minutes until golden. Return soup to medium-high heat. Add creme fraiche. Simmer until warmed though. Divide soup among 4 bowls. Top with pies. Adapted from: http://www.taste.com.au/recipes/pie-floaters/19fe25ad-7203-40ce-a4a7-e2f1821e791a