What is the name of this Aussie recipe?

Question

It's made with water, asutralian dough, salt, some native veggies (maybe) and herbs with meat. I saw this as an answer to another question and they called it damper. But I thought that was a bread with no veggies or meat. Any ideas as to what this is called?

Answer 1

sound like a pasty

Answer 2

they eat the same kind of food we eat

burgers fires etc

Answer 3

sounds like a pastie   yummmmmmmm

Answer 4

Sounds like a pastie to me too.

You're correct damper is like a very big scone/bread and has no meat or veges. Great served with golden syrup.

The pastie is not an Australian recipe, it's originally a Cornish Pastie. A true pastie isn't made with puff pastry but with heavy shortcrust pastry.

The Cornish Pasty started life as the working lunch for the tin miners to take underground with them. The pasty was easy to carry, could be eaten with dirty fingers, was nourishing. And could even have savoury at one end and sweet at the other.

The underground miner would not return to the surface or be able to clean his hands when he paused for a lunch break. An added danger was that arsenic was often found with tin, so that might be on his hands), they could hold the folded crust and eat the filling, then throw away the dirty pastry.

The miners brought the idea here when they emigrated.

My Cornish Grandmother made delicious pasties and handed her recipe down to me.

Answer 5

It's a pastie and yes damper is a bread

Answer 6

What you are referring to is a pastie. They are absolutely delicious!!!

Here is a recipe for a pastie if you are interested.

Happy cooking!!!

Pasties

Preparation Time 15 minutes

Cooking Time 20 minutes

Makes 12

Ingredients

6 sheets frozen puff pastry, thawed

200g round steak, trimmed

100g each peeled swede, carrot and onion

1 tbs plain flour

1/4 tsp dried mixed herbs

Salt & freshly ground black pepper

1 egg, lightly beaten

2 tbs beef stock

Method

Preheat oven to 210°C. Line 2 baking trays with non-stick baking paper. Cut 2 x 12cm circles from each pastry sheet.

Cut steak and vegetables into 1cm dice. Combine with flour and herbs and season with salt and pepper.

Divide mixture evenly between pastry rounds. Lightly brush edge of pastry with egg. Fold over and press edges together well to seal, but leave a small opening in the centre.

Pour 1/2 tsp of stock into each pastie. Seal gap and crimp edge or decorate with a fork.

Stand pasties on baking trays with edge facing up. Cut a small slit on each side to allow steam to escape. Bake for 20-25 mins until golden. Serve with tomato sauce if desired.

Notes & tips

Tip: These can be prepared earlier. Cover with plastic and keep chilled.

Source: http://www.taste.com.au/recipes/13935/pa...

Answer 7

A Pie

Answer 8

It could be meatloaf or stew and dumplings.