A savoury pie is one of the best New Zealand food traditions. Filled with chunks of beef or minced beef, pies have been wolfed down by the millions. Over the recent years pie munchers have indulged in gourmet pies with a wide range of tasty options now available, but here’s the best selling pie ever, Mince & Cheese. I have put in a little more tomato puree than normal to bring out more flavour. And it's full of meat, something that commercial pies often lack. (Recipe from "Global Baker - Dean Brettschneider")


Butter Puff Pastry
Use one quantity of Butter Puff Pastry (recipe listed elsewhere under Pastries, Pies & Tarts). Ensure you make this the day before and store wrapped in the refrigerator. Cut off a quarter of the pastry block and set it aside for the pie lids.

1. On a lightly floured work surface, roll out the larger piece of pastry to a square approximately 4mm in thickness, cut the square into quarters.

2. Line each individual pie tin, ensuring the pastry is firmly lined against the sides, leave the pastry hanging over the edge of the tins.

3. Roll out the smaller piece of pastry to a square approximately 3mm in thickness, cut the square into quarters, cover with plastic wrap and set aside.


Mince and Cheese Filling
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, finely chopped
2 cloves garlic, crushed
500g lean beef mice
30g plain flour
175ml beef stock, ready made is fine
125ml larger beer
2 tablespoons tomato puree or paste
1 tablespoon vegemite or marmite (optional)
1 teaspoon balsamic vinegar
1/4 teaspoon mixed herbs
1/4 teaspoon salt
1/4 teaspoon pepper
200g grated tasty cheese or cheddar cheese

1 egg - for egg wash, mixed together with 2 tablespoons of water
2 tablespoons of black or white sesame seeds for the topping

Makes 4 individual standard lunch size pies

1. Heat the oil and butter in a large frying pan then add the onion and garlic and cook until the onion is golden, add the beef mince and cook until well browned, stirring occasionally to avoid large meet lumps forming.

2. Stir in the flour and cook for approximately 30 seconds, gradually add the beef stock and bring to the boil, add the tomato pure and vegemite, balsamic vinegar, mixed herbs, salt and pepper to taste. Lower and simmer gently 10 minutes, then remove from the heat and allow to cool.

Assembly and Baking
Fill each pastry lined dish with the mince filling, almost up to the top then add a small handful of gated tasty cheese.

Wash the edge of the pastry bases with water and place the lid on top. Seal edges and trim excess pastry off with a sharp knife. Whisk the egg and water together and egg wash top surface and sprinkle with sesame seeds. Rest for 1 - 2 hours (or longer) before baking. Place directly into a preheated oven set at 220°C and bake for 25 - 30 minutes or until golden brown in colour. Allow to cool in the tins for 10 minutes, then remove from the tins and place on a cooling rack.

Serve with your favourite tomato sauce and a crisp green salad or bowl of French fries.