Meat Pie (New Zealand)

Cooking Time: 45 minutes

Meat pie as we know it today, with a flaky, buttery crust, has roots in medieval England. British meat pies were typically filled with a mix of meat, suet (animal fat), and spices to create hearty, portable meals that could be eaten on the go. They became particularly popular among travelers and laborers. British settlers later introduced meat pies to Australia and New Zealand, where they evolved into the classic hand-held pies that are now a national favorite in both countries. Here's a classic New Zealand-style meat pie recipe.

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Ingredients (Serves 4)

For the Filling

• 1 tablespoon vegetable oil

• 1 medium onion (finely chopped)

• 2 cloves garlic (minced)

• 1 lb (450 g) ground beef (or diced beef if you prefer chunks)

• 2 tablespoons all-purpose flour

• 1 cup beef broth

• 1/2 cup tomato sauce or ketchup

• 2 tablespoons Worcestershire sauce

• 1 tablespoon soy sauce

• 1 teaspoon thyme (dried)

• Salt and pepper to taste

  
  

For the Pastry

• 2 sheets puff pastry (thawed if frozen)

• 1 large egg (for egg wash)

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Instructions

Prepare the Filling

• Heat the vegetable oil in a large skillet over medium heat.

• Add the chopped onion and garlic, sautéing until the onion becomes soft and translucent, about 3-4 minutes.

• Add the ground beef and cook until browned, breaking it up as it cooks.

• Sprinkle in the flour and stir, cooking for another 1-2 minutes to cook out the raw flour taste.

• Slowly add the beef broth, stirring continuously to avoid lumps, and bring the mixture to a simmer.

• Add the tomato sauce, Worcestershire sauce, soy sauce, and thyme. Simmer for 10-15 minutes, until the sauce thickens and coats the meat. Season with salt and pepper, then let the filling cool.

  
  

Prepare the Pastry

• Preheat your oven to 400°F (200°C).

• Roll out the puff pastry sheets and cut them into circles or rectangles, depending on your pie shape (typically around 4-5 inches wide).

• Place a generous spoonful of the meat filling in the center of half of the pastry circles, leaving some space around the edges.

  
  

Assemble the Pies

• Brush the edges of the pastry with a little water, then place another pastry circle on top and press the edges to seal.

• Use a fork to crimp the edges, ensuring they are sealed, and make a small slit or poke a few holes on top for steam to escape.

• Brush the tops of the pies with a beaten egg for a golden finish.

  
  

Bake

• Place the pies on a lined baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and puffed.