This past May, my Husband and I took the trip of a lifetime to Australia and New Zealand! To be honest, we didn’t go to New Zealand or Australia for the food; we went because adventure and nature called, or YOLO… whatever you prefer. We wanted to go as far away as we could without freezing to death. Being a self-professed foodie, I learned about their culinary traditions so I could bring home something from New Zealand and Australia that I could keep forever. That’s what I love about good recipes; they are eternal and remind you of days spent relaxing with a full heart and belly.
May 21st we jetted out of Nashville to embark on a two week adventure. Our first stop was a 12 hour layover in Los Angeles. It wasn’t as daunting of a layover as it seems. There are several tour companies that offer packages for people with long layovers. That’s brilliant if I say so! So we ventured out on a 5 hour tour of LA. It was fun, but we were saving up our energy for arriving in Auckland. Upon arriving in Auckland, we got to meet my friend Claire who offered a lovely welcome and informed us on all things New Zealand. (Let me be more specific about our arrival: After reaching our car rental facility and learning there were no GPS rentals, we decided to practice driving on the left side of the road so we could safely make our way to the nearest store that might possibly sell a map. Learning that maps wouldn’t help us much, we found some cab drivers who gave us directions on how to get to our hotel. Once we got to the hotel we could check- in and get our free WIFI so we could, in fact, get directions and meet Claire!) She not only greeted us with a huge smile, but also a goody bag with “heaps of lollies” as they say in New Zealand.
I highly recommend meeting a local anytime you are traveling. Get to know them and what their life is like. It will be rewarding for the both of you.
It was definitely a pleasant surprise getting to meet her and sample some of New Zealand’s favorite snacks. When asked about the most popular entrée in New Zealand, pies (think pot pies) were the first thing mentioned. I was surprised, but it was true. Almost every restaurant in New Zealand and Australia had some kind of meat pie; even McDonald’s. I tried a few different kinds of pies before I decided I was on pie overload. The steak and cheese pies weren’t my favorite, but if you like Philly Cheese Steaks it’s probably you’re thing. My favorite was a bacon, egg, and sun dried tomato pie. It was filling but didn’t leave me with a food coma and the need for stretch pants. I put together this recipe remembering the flavors in New Zealand.
Breakfast Pot Pie
Prep time: 20 minutes
Cook time: 25 minutes
Total: 45 minutes (1 hour, 25 minutes including dough)
Homemade Pastry Dough (for 9 inch pie pan)
Prep time: 10 minutes
Refrigerate: 30 minutes minimum
Ingredients:1.5 cup flour 1 tsp baking powder 1 stick of very cold, cubed butter 3 -4 oz milk 1 tsp vinegar
- Put flour and baking powder through a sieve.
- With a pastry blender (or your hands), blend the flour mixture and cubes of butter together until it takes on the consistency of bread crumbs.
- Drizzle 3 oz. of the milk over the mixture while trying to form a dough ball. Only apply the last ounce of milk if needed.
- Once the ball of dough is formed, take the ball and cover it in plastic wrap.
- Next, punch down the middle of the dough to flatten it. This will ease the gluten and allow carbon dioxide and other gases to escape and even out.
- Then place it in the refrigerator for anytime from 30 minutes- 24 hours.
- When ready to assemble your pie, divide the dough in half and use a rolling pin to make it as thin as possible. Flour the rolling pin to make sure the dough doesn’t stick to the rolling pin.
Breakfast Pie Filling
Ingredients:1 cup cooked asparagus 1 cup chopped potatoes 1/2 c smoked sun dried tomatoes 5 large eggs
Preheat the oven to 400 degrees .
- Ease one lot of dough on a greased pie pan.
- Spread half the asparagus, potatoes, and sun dried tomatoes.
- In a separate bowl, crack the eggs and whisk together.
- Pour half of the egg mixture in the pie pan.
- Top with the remainder of asparagus, potatoes, and sun dried tomatoes.
- Finish with what is left of the eggs.
- Brush a small amount of water on the pie crust to ease placing the top half on.
- Trim excess dough off to give it a clean look. Use a fork to crease the edges of the pie dough.
- Use a small knife to create a “+” in the center of the pie so it can breathe while baking.
- Bake for 25 minutes or until it is slightly brown.
Dish Up Love when you are done!
As if that weren’t wonderful enough, here are some variations you can try!