Hind’s Bakery on the esplanade at
Running a close second, if not nose to nose, were the pies from Webster’s, a small store operated by two sisters at the bottom of the hill, which is the junction of Lawrence and Mary Streets in Gympie.
To this day, I’ve never tasted pasties anywhere as good as those bought from Webster’s.
Condie’s and Harry’s were the two local bakeries in town at that time. The pasties came from Harry’s. Over the years, I’ve searched bakeries high and low to reproduce the taste of those marvellous pasties, but to no avail. I continue to be disappointed. I’ve tried so many different pasties from so many shops in as many areas. Not once have they matched those from Webster’s Corner Store. This is the closest to the original I can get.
2 cups flour
1/2 cup shortening
1/4 cup lard
1/4 cup scraped suet
1 1/4 lbs coarsely ground beef (lamb can be used, very finely diced)
4 medium potatoes, diced
1 large onion, chopped
1/4 cup Swede turnip, diced
1 English turnip, diced
1 carrot, diced
salt and pepper
Put the flour in a bowl and cut in the shortening, lard, and suet. Add just enough water to make a soft dough. Divide the dough into four parts and roll out each piece into a circle about the size of a dinner plate.
Crumble the meat into a bowl and stir in the potatoes, onion, Swede turnip, turnip and carrot.
Divide the mixture into four parts, putting some on one side of each piece of dough. Sprinkle generously with salt and pepper.
Fold the pastry over the filling to make half-moon shaped pies. Seal the edges and cut a couple of small slits on the top.
Bake on a baking tray at 200C for 30 to 35 minutes, then reduce heat to 180C and bake 15 more minutes.
Here’s another pastry that maybe a little simpler for the pasties.
4 cups self-raising flour
1 teaspoon Salt
1 1/2 cups Shortening
1/2 cup Ice Water
1 Egg – beaten
Combine flour and salt in a mixing bowl; cut in shortening. Rub together with your fingertips until the mixture forms pea-sized crumbs. Sprinkle with water, 1 tablespoon at a time, tossing lightly with a fork after each addition, until dough forms a ball. DO NOT OVERMIX. Wrap dough in plastic wrap; set aside in refrigerator 30 minutes to rest.
The magic ingredient for great tasting pasties is the inclusion of Swede turnip to the filling. To my taste and mind, pasties never taste as good without it.
So often I become nostalgic thinking about food, wishing and wanting to recapture tastes from years gone by.I'm still a lover of the great Aussie icon...the meat pie! Oh! How I love a good meat pie!
2 cups Plain Flour
125 gm Lard, chopped (or chilled butter)
2 Eggs, lightly beaten
2 Tablespoons Water, approximately
2 sheets pre-made Puff Pastry
1 Egg Yolk, lightly beaten
A dash or two of olive oil
2 Onions, chopped
900 gm minced Beef or finely chopped beef
1/4 cup Worcestershire Sauce
1/4 cup dark Soy Sauce
2 teaspoons Beef stock powder
2 cups Water
1/2 teaspoon ground Allspice and/or mixed herbs
2 Tablespoons Cornflour
2 Tablespoons Water, extra
Method for making Aussie Meat Pies
Sift flour into bowl; rub in lard/butter. Add eggs and enough water to make ingredients cling together. Press dough into a ball, knead gently on a floured surface until smooth, cover, refrigerate 1/2 hour. Divide dough into 8 portions. Roll out each portion on lightly floured surface large enough to line 11 cm pie tins. Trim away excess pastry. Place tins on oven tray, line pastry with paper, fill with dried beans or rice. Bake in moderately hot oven about 8 minutes, remove paper and beans, bake further 8 minutes or until pastry is lightly browned, cool. Spoon cold filling into pastry cases. Cut 8 x 12cm rounds from puff pastry, brush edges of pastry with a little egg yolk; gently press puff pastry tops into place; trim edges. Brush tops with a little more egg yolk. Make 2 small slits in centre of pies, place on oven trays, bake in moderately hot oven about 15 minutes or until lightly browned. Serve hot with tomato sauce. Filling: Heat oil in pan, add onion, cook stirring until soft. Add mince/chopped beef; stir over heat until browned. Stir in sauces, stock powder, water and allspice/herbs. Bring to boil, simmer, covered, about 30 minutes. Stir in blended cornflour and extra water, stir over heat until mixture boils and thickens.
Once they're out of the oven, all you have to do is bog in and enjoy! (With mashed spuds and mushy peas!)
Not having a father in our household, Mum was the main "bread-winner". She was a "working mother" in the days when it was quite a rarity. When Mum was home, she preferred gardening to housekeeping or cooking. The running of the household was our Nana's domain. Mum prepared a garden to the side of the front garden path where she planted and tended to vegetables. Always, it seemed, we had tomatoes, beans, peas, lettuce, potatoes and corn on ready supply. When we had too many tomatoes, Mum turned her hand to cooking and transformed the over-abundant tomatoes into pickles.
GREEN TOMATO PICKLES
2 large onions
1 tablespoon each of curry powder, pepper, dry mustard
3 tablespoons golden syrup
1 pint malt vinegar
Cut tomatoes and onions into slices. Sprinkle with salt and let stand for 12 hours. Then drain off liquid. Put vinegar, curry, mustard and pepper on to boil, then add syrup. Add tomatoes and onions. Boil until tender. Pour into sterilized bottles.
There's absolutely nothing wrong with some good old home-style food! It's an elixir for one's heart and soul.