Meat Pie
The Quirky Foodster Team
Ingredients
- Minced beef — 500 g (1 lb 2 oz)
- Onion, chopped — 1
- Plain flour — 2 tbsp
- Beef stock — 360 ml (12 fl oz)
- Tomato paste — 1 tbsp
- Shortcrust pastry — 2 sheets
- Puff pastry — 1 sheet
- Egg, beaten, for glazing — 1
- Salt and pepper — to taste
Method
- Sauté the onion in a pan until softened, then add the minced beef and cook until browned.
- Stir in the flour and cook for 1 minute, then gradually add the beef stock and tomato paste, stirring until thickened.
- Simmer for 15–20 minutes until rich and gravy-like; season with salt and pepper, then let cool.
- Preheat the oven to 200°C (400°F).
- Line individual pie tins with shortcrust pastry.
- Fill with the cooled beef mixture.
- Top with puff pastry, sealing the edges well and trimming excess.
- Cut a small slit in the top and brush with beaten egg.
- Bake for 25–30 minutes until the pastry is deeply golden.
Introduction: A handheld pastry filled with rich minced beef and gravy, one of New Zealand's most iconic and widely eaten takeaway foods.
Cultural Background: The humble meat pie is a defining feature of New Zealand food culture, sold at every dairy (corner shop), bakery and petrol station, and considered an essential, portable comfort food eaten on the go.
Tips: Let the filling cool before assembling, or it can make the pastry soggy. Use puff pastry for the top and a sturdier shortcrust for the base, the classic New Zealand pie construction.
Variations: Add sautéed mushrooms to the filling for extra depth. Make a mince and cheese version by adding grated cheese to the filling.
Storage: Refrigerate baked pies in an airtight container for up to 3 days, or freeze for longer storage.
Reheating: Reheat in an oven at 180°C (350°F) for 15–20 minutes until warmed through and the pastry is re-crisped.
FAQs:
Q: What makes a New Zealand meat pie distinctive?
A: The combination of a sturdy shortcrust base and flaky puff pastry top, filled with a rich, gravy-based mince filling.
Q: Where are meat pies typically sold?
A: Dairies (corner shops), bakeries, service stations and cafés across the country, as a grab-and-go staple.
- Minced beef — 500 g (1 lb 2 oz)
- Onion, chopped — 1
- Plain flour — 2 tbsp
- Beef stock — 360 ml (12 fl oz)
- Tomato paste — 1 tbsp
- Shortcrust pastry — 2 sheets
- Puff pastry — 1 sheet
- Egg, beaten, for glazing — 1
- Salt and pepper — to taste
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