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My best friend is American and loves Aussie meat pies. I recently made biscuits and sausage gravy, and thought a hybrid dish as an homage to our nation's would be great. These are buttermilk biscuits topped with meat pie filling, served with bubble and squeak patties in an ode to the lands from which the elements originated. It. Was. Sensational.
The flakiness of the biscuit is a perfect substitute for the pastry missing from the pie, and it's common for us to eat savoury mince (kind of like a cottage pie filling) on toast, so the whole dish works together a bit like that.
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