Skip to main content

Australian Meat Pie for National Wombat Day

If you follow my blog, or know me in real life, you'll know that my littlest one, my Enthusiastic Kitchen Elf, loves wombats.

I don't really remember when his fascination with wombats started, but it's been several years. He has a stuffed wombat - you know how other kids have stuffed teddy bears? - and his nickname is 'The Wom'. When we go on outings, just the two of us, it's 'Mom and Wom Time.'

So, when my Wom announced that yesterday was National Wombat Day, I knew we had to do something to celebrate.

D: Mom, tomorrow is national wombat day
C: What does that mean?
D: We have to have a party to celebrate wombats-
R: And EAT wombats!??!
D: Noooooooooo...

I talked him into celebrating one day late, because yesterday I was running in three different directions and wouldn't be able to do the meal justice. He agreed, then finagled a cake out of the deal. So look out for a chocolate wombat-SHAPED cake.

Slightly Non-Traditional Australian Meat Pie
No wombats were harmed in the making of this dinner!

Pie Crust

  • 2 C flour + more for rolling
  • 1/2 C ground almond flour
  • 3/4 C butter, cold and cubed
  • 2 to 3 T water
  • 2 to 3 T vodka


  • 1 red onion, peeled and diced
  • olive oil
  • 1 pound organic, grass-fed ground beef
  • 1 zucchini, quartered and sliced
  • 2 C mushrooms (I had shiitakes from our High Ground Organics CSA), sliced
  • 1 C passata di pomodoro
  • 1 t Worcestershire sauce
  • 1 t fresh rosemary, chopped
  • 1/2 t fresh thyme, chopped
  • freshly ground salt
  • freshly ground pepper
  • ketchup, for serving

Preheat the oven to 375 degrees F. Mix the flour and ground almonds together; rub in the butter until the mixture resembles coarse breadcrumbs. Alternatively stir in water and vodka until the mixture forms a ball. Divide the dough in half. Press into a disc, and chill for 15 to 20 minutes. After chilling, roll out one disc between two pieces of parchment paper. Lay the disc in a pie pan. Bake for 20 minutes, or until a light golden brown. In the meantime, make the filling.

In a large, flat-bottom pan, cook the onion in a splash of olive oil until lightly caramelized. Crumble in the ground beef and cook till browned. Add in the zucchini and mushrooms and cook till slightly softened. Pour in the passata. Add in the Worcestershire sauce and herbs. Cook until thickened, approximately 10 minutes.

One the crust is par-baked, spoon the filling into the crust. Roll out the second disc of dough and lay it on top of the filling. Crimp the edges together. Bake for an additional 25 to 30 minutes. The crust should be crisped and lightly golden brown.

Let cool for 10 to 15 minutes before slicing, then serve with a dollop of ketchup.


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t