Australian meat pies and South African bilton are two of the most famous meat dishes from two different continents. While they are both made from meat, of course, they are very different in many ways.
Yet, there is a fierce debate about which of these two scrumptious dishes is more delicious. How you answer that question might be dependent on where you’re from and whether you enjoyed one of these dishes as part of your upbringing.
If you’re not from those regions of the world and aren’t familiar with them, let us introduce you to them.
Introduction to Australian meat pies and South African biltong
Meat pies and biltong have deep histories in Australia and South Africa, respectively.
Australians began experimenting with ingredients they could use to create a unique version of this dish, which was taken from England. While it’s unknown exactly when the meat pie made its debut in Australia, they began at some point in the 1800s and became a staple of Australian cuisine by the 1900s.
The biltong, by contrast, dates back many centuries in South Africa and other countries in the southern part of the continent. It was created as a way to preserve meat — a technique that goes way back to ancient times.
Today, it’s still a significant part of culinary traditions in South Africa and many other nations that have large populations of South Africans — countries such as New Zealand, Canada, India, the United States, Ireland and the UK.
Australian Meat Pies
There are many versions of the Australian meat pie that use different ingredients and take a modern look at the classic dish. But, people still love the classic and original version.
Description of the classic Aussie meat pie: flaky pastry crust with beefy filling
No matter how different modern versions of Australian meat pies are from their original versions, all have two things in common — a flaky pastry crust with a beefy filling. Where the versions differ are the ingredients, spices and condiments that are used.
Detailed recipe for making Australian meat pies
- Season beef chuck with salt and pepper.
- Heat oil in a large heavy pot over high heat. Brown the beef all over and then remove from the heat. This is just to create a nice crust.
- Turn the burner to medium and add onion and garlic, cooking for about three minutes. Add in flour and stir.
- Slowly add some beef stock and constantly stir. After the flour dissolves, add in tomato paste, red wine, bay leaves, pepper and Worcestershire sauce.
- Put the beef back into the pot, cover it with a lid and adjust the heat so it just simmers gently.
- Simmer this way for one hour and 45 minutes. Remove the lid, increase the heat a bit and simmer for another 30 to 45 minutes. Check to make sure beef is fork tender and the liquid is reduced to a thicker gravy.
- Remove from the stove, cover it and allow it to cool completely — preferably overnight.
Importance of puff pastry and pie sizes
Shortcrust pastry serves as the base to most Australian meat pies. Most recipes will also call for puff pastry to serve as the “lids” to the pies. These can both either be made at home or bought from the store.
The role of blind baking in achieving the perfect crust
Blind baking, or baking the crust in the oven without any filling, is a key step in making Australian meat pies — or any pie for that matter. It allows the pie crust to set and form into its shape. This ensures that the meat filling doesn’t just soak into the crust, and allows it to keep a crunchy texture.
Step-by-step guide to assembling the pies
- Take the pie crusts and fill them with the meat.
- Cut puff pastry a little larger than the edge of these bases. Brush the edges with an egg wash, then place the lid on top.
- Press the edges slightly to seal the top to the bottom.
- Brush the lids with egg wash, and cut a small slice in the middle of the top.
- Bake these in the oven for about 30 minutes, or until they puff up and are golden.
South African Biltong
South African bilton is another beef recipe, but it’s significantly different from Australian meat pies, in a number of ways.
What is Biltong? Understanding the South African beef delicacy
Biltong is essentially beef jerky — though it’s exponentially better than the store-bought versions you can find on shelves. Biltong is dried and cured meat, of course, but it’s flavorful, tender and delicious.
Traditional Biltong preparation process
To make bilton, there is a curing and drying process.
First, you place meat in a vacuum seal bag with spices and liquids to flavor it. This will be placed in a refrigerator for anywhere from 24 to 36 hours, with a massage and flip happening about halfway through.
Once this is done, the meat is then removed from the bag and hung from small hooks. This is allowed to dry for as long as you feel necessary — i.e., to your taste. You can let it dry and lose 50% of its original weight, or if you like it drier, keep it hanging longer.
Differences between biltong and beef jerky
Beef jerky is meat that is sliced and then marinated with various spices before being cooked. Biltong, by contrast, uses vinegar in the curing process and is air dried as a whole piece rather than slices. It is only sliced after it dries.
The different process results in biltong being saltier, thinner and softer than most beef jerky.
Health benefits and why it’s considered a tastier version of beef jerky
Biltong packs a powerful punch of many essential nutrients. This includes B vitamins, zinc, and iron. From a taste perspective, biltong is often better because it’s more tender. Beef jerky can tend to be “leather-like,” especially when it’s not homemade.
Cultural and Nutritional Aspects
Both meat pies and biltong are major parts of culture in Australia and South Africa. They are enjoyed by people all over the countries, and are often part of major get-togethers and celebrations.
Nutritional comparison and health considerations
There are some health considerations to keep in mind when consuming both meat pies and biltong. While both can provide many great nutrients that your body needs, it’s best not to over-consume them.
Since they are beef, they do have some fat and should be consumed in moderation. Meat pies can also be fatty, depending on what is added to the meat, what type of meat is used and also considering the pie crusts.
In addition, both of these dishes can pack a hefty amount of sodium, which is something to watch if you have high blood pressure.
Cooking Tips and Important Notes
While both of these dishes originate from countries that are far away from each other, you can make these items at home — and at your own touches to them.
How to make the perfect meat pie and biltong at home
Don’t be afraid to try making meat pies or biltong. Simply follow the detailed instructions we have provided above to get started. Then, like any new dish you make for the first time, take note of what you like and what you didn’t, what worked and what didn’t. This way, you can improve upon your technique, recipe and more the next time you make them.
Important notes on pie sizes, pastry options, and biltong curing techniques for expats
Australian meat pies should be almost handheld. As such, you want to make sure that you cut the pie base in about six-inch rounds — and not much more. And while you can make the pie crusts at home, you can easily buy quality versions in many stores.
For the biltong, make sure that you have a place in your home where you can hang the meat after it’s cured. This place should be dark and dry and, of course, clean.
Weigh the meat immediately after you take it out of the curing bag, and then weigh it again every once in a while after hanging to see how much weight it has lost. This will help you set how “wet” or “dry” you want it to be.
Conclusion: Culinary Pride and Tradition
Meat pies and biltong are major parts of culinary pride and tradition in both Australia and South Africa. But, even if you don’t live near one of these great nations, you can get a taste of them in your own home by making them yourself.
