If you follow Mel Hoskins on social media, chances are likely that you’ll see some of the delectable dishes she whips up on the regular. She claims that she’s most comfortable when it comes to baked goods, but I’ve found nearly anything that comes out of her kitchen to be dependably delicious. A few months ago, she sent me the pictures above with the caption: “DINNER!”
“What are those?” I asked.
“I’m going to have to revoke your honourary Aussie status,” she told me.
For our non-Australian readers, those are pasties. The pasty originated from the Cornish area of the UK and travelled to Australia long enough ago that Australians have claimed them as their own. Although a Cornish pasty must use potato, onion, swede and beef, the Australian pasty is highly adaptable and can be made using endless combinations of meats and vegetables.
In order to reclaim my honourary Aussie status, I had Mel write out the recipe for me, and I whipped some pasties up of my own. Her recipe is easy to follow and modify. The final product is as tasty as expected. And I was able to freeze my leftovers for future dinners. All in all, high marks in my books.