Dinner/ Pies / tarts

LEST WE FORGET – ‘REMEMBERING OUR ANZACS’ ROSEMARY PIE

I thought one way I could pay my respects on this ANZAC Day is to cook a meal that somehow reflects on the sacrifices made by our Australian soldiers so we can live the life we do today.

My aim was to cook something Australian, with only a few ingredients and that one of them be rosemary.

Rosemary holds a significant place in our military history. The Australian War Memorial website states:

“Since ancient times this aromatic herb has been believed to have properties to improve the memory. Perhaps because of this, rosemary became an emblem of both fidelity and remembrance in literature and folklore.

Traditionally, sprigs of rosemary are worn on Anzac Day and sometimes on Remembrance Day, and are usually handed out by Legacy and the RSL.

Rosemary has particular significance for Australians, as it is found growing wild on the Gallipoli peninsula.”

So here is my ‘Remembering Our Anzacs’ Rosemary Pie.

'REMEMBERING OUR ANZACS' ROSEMARY PIE

Print Recipe
Serves: 6 Cooking Time: 35M

Ingredients

  • 2 cups of flour
  • 1/4 cup of vegetable shortening
  • 1/2 teaspoon of salt
  • 1 cup of plant based milk
  • 1 bag of Linda McCartney vegan mince
  • 3 sprigs of rosemary
  • 2 tablespoons of vegan gravy mix
  • 1/4 cup of water

Instructions

1

Pre-heat oven to 180 degrees Celsius

2

Place the flour and salt into a mixing bowl. Stir to mix together.

3

Cut the vegetable shortening into small pieces.

4

Place the shortening into the flour and use a fork to crumble all of the pieces. Stir well to mix together.

5

Slowly pour in the milk and mix together. Don't over mix. It is ready when you can make a ball in the middle of the bowl with no dry ingredients remaining.

6

Sprinkle some flour on a clean hard surface.

7

Place the dough ball down and roll out a circle large enough to cover your pie dish with a bit extra hanging over.

8

Lift up the rolled out pastry and carefully place into a greased pie dish.

9

Cut of any excess pastry from outside the pie dish.

10

Layer the bottom of the pastry with rosemary sprigs.

11

Tip the vegan mince into the pie dish mixing in more rosemary.

12

In 1/4 cup boiling water add the two tablespoons of vegan gravy mix and stir vigorously. Allow to sit until it thickens.

13

Slowly pour the gravy mix into the pie mix. Garnish with a rosemary sprig.

14

Bake at 180 degrees Celsius for 35 minutes.

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