Meat Pie — Print Recipe — The Culinary Codex

Flaky golden pastry encasing a rich filling of seasoned beef mince in thick gravy, the ubiquitous Kiwi lunch found in every dairy and bakery.

Ingredients

500g beef mince
1 onion, finely diced
2 cloves garlic, minced
2 tbsp flour
300ml beef stock
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
Salt and pepper
500g flaky puff pastry
1 egg, beaten for glaze

Instructions

1 Brown beef mince in a saucepan over high heat, breaking up lumps. Add onion and garlic, cooking until softened.
2 Sprinkle flour over the mince and stir for one minute. Add beef stock, tomato paste, Worcestershire sauce, and thyme.
3 Simmer for twenty minutes until the filling is thick and rich. Season with salt and pepper. Cool completely.
4 Roll out pastry and line greased pie tins. Fill each with cooled mince mixture, leaving space at the top.
5 Cover with pastry lids, trim edges, and crimp to seal. Cut a small steam vent in each lid and brush with beaten egg.
6 Bake at 200C for twenty-five minutes until pastry is deeply golden and puffed. Rest five minutes before eating.

Did You Know?

New Zealand consumes approximately 70 million meat pies per year, roughly 15 pies per person, making it one of the highest pie-consuming nations on earth.