The simple meat pie. Pie is practically the Kiwi cuisine in a nutshell. Most gas stations, cafes, bakeries, and even fine restaurants in New Zealand have them. It is more than a snack; it is like a national treasure
A Little History
Meat pies are strongly rooted in British cuisine, but the Kiwi people took it to their hearts and turned it around. It started as a colonial import, and it became a national obsession. New Zealand transformed the meat pie into its own over the decades to be heartier, meatier, and have more soul in it. It can be taken to a rugby match, on a road trip or at lunch hour, but the meat pie is much more than just a source of nourishment; it is a way of life.
Ingredients
Here’s what you’ll need for a classic homemade meat pie. And don’t fret—in case you don’t have it all, there are some swaps you can use:
- 500g of good-quality ground beef or lamb (or finely chopped leftovers from Sunday’s roast)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp flour (for thickening—cornstarch can work too)
- 1 cup beef stock
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme (or pinch of dry thyme)
- salt and pepper, for taste
- 1 beaten egg, to render that delightful golden sheen possible
Shortcrust pastry for the base
- Top puff pastry (you can get store-bought, no problem)
When’s the Right Time?
Honestly, anytime is pie time in New Zealand. These are perfect for:
- Lunchboxes
- Casual dinners
- Picnics
- Weekend brunches
- Or even midnight snacks—guilty as charged!
Step 1: In a big pan, put some oil. Cook the onions low and slow until they surrender their crunch, then hit the pan with garlic and wait for that first punch of aroma
Step 2: Add your beef (or lamb) and cook until nicely browned. Break it up with a spoon as it cooks
Step 3: Then add tomato paste and Worcestershire sauce, mix. Sprinkle the flour across and stir like your dinner depends on it (because it does)
Step 4: Pour in the beef stock, throw in the thyme, and let the whole thing simmer gently for 10–15 minutes until it thickens up. It should be rich, not soupy
Step 5: Let the filling cool completely. Trust me—hot filling will ruin the pastry!
Step 6: Use shortcrust pastry and cut out discs in the shape of the pie you want to make, big or small (cut into circular discs or ramekins in case of small pies). Put in the cooled filling with a spoon
Step 7: Garnish with Puff and cut off and press down. Create some holes in the top in order to allow steam to come out. Beaten-egg brush: to put on that finish
Step 8: Place into a preheated oven at 200°C (390°F) for about 25–30 minutes or until golden and puffed
Serving Tips
Serve your hot meat pie with:
- A splash of tomato sauce (the Kiwi-style goodness)
- A side salad to brighten up things
- Or even mashed potatoes and peas, old style
- They also become lovely again, the day after, just re-warm in the oven
Preacautions
- When filling the pie, do not overfill it, as it may burst or get wet
- The filling should be allowed to Chicago and bring out a cold dish of it–but this is one of the most important things of all in Chicago dishes–very important that the filling be cold before the dish is assembled!
- Seal the sides well, or you will have a leaky mess
- Also, an important precaution to remember is to vent the top pastry to prevent steam
More About Meat Pie
It is just so homey to have a meat pie. It is not luxurious, but it is corpulent and straightforward and quite palatable–just like the New Zealanders. The next time you desire a comfort meal that brings back some nostalgia to you, why not make it a Kiwi classic, which is definitely bigger on taste.
