There’s nothing more Classic than the Kiwi Mince and Cheese Pie. Crispy Flaky Pastry, Savoury Beef Mince and Melted Cheddar Cheese. It’s truely a perfect match!
If there is one thing New Zealand is known for or one food it’s Pies. No where else quite does pies like we do here. Whether it’s a bakery, petrol station or cafe you can always find a delicious hot pie with a variety of different flavours. You can find a really interesting history of NZ Mince and Cheese pie here.
One question? Is Tomato Sauce a must or no?
Homemade Beef Mince and Cheese Pie
If you’ve ever wondered if you can create your favourite bakery NZ Mince and Cheese pie at home, the answer is 100% yes! The beef mince filling requires a few ingredients to get that really delicious savoury flavour and you can either use store bought pastry or go the extra mile and make it yourself!
One of the best things about this recipe is it can easily be made in advance! The beef mince filling can be either frozen or kept in the fridge for 2-3 days as well as the finished pies. I will often make a double batch so dinner is quick and easy for another night.
NZ Pie Variations
Steak and Cheese Pie
To make these into Steak and Cheese Pies the beef mince can be replaced with 500g of a tough beef cut like gravy beef. Slice into thin slices and follow the recipe for making the filling. After the filling has been made, reduce the heat to low and simmer for at least 2-3 hours or until the steak is tender. This can also be done in a slow cooker – add all of the filling ingredients and cook on low for 8 hours or high for 3.
Potato Top Pie
To make a classic Potato Top Pie, boil 2-3 medium sized potatoes until soft. Drain the water and mash until smooth, set to the side. When it comes to assembling the pies only use pastry on the bottom, add the beef filling and cheese. Spoon over about 1/2 Cup of mashed potato on each pie and smooth out to cover the top. Brush with milk and place into the oven.
Mince and Cheese Pie Ingredients
2 Garlic Cloves
1 tsp Oil
500g / 1lb Beef Mince / Ground Beef – Lean beef can be used here but the fat gives the pies flavour.
3 tsp Dijon Mustard – Any kind of mustard can be substituted here if you don’t have dijon on hand.
1 Tbsp Worcestershire Sauce
1 Tbsp Soy Sauce – Soy sauce is mostly used in asian style dishes but it gives these pies so much salty savoury flavour!
1/2 tsp Pepper – No salt is needed as the worcestershire and soy sauce are very salty.
1/3 Cup Flour
2 Cups / 500ml Beef Stock
1/4 Cup Grated Cheddar Cheese – Any cheese can be used in these pies so definitely use what you have on hand. To up the flavour add some blue cheese!
1/4 Cup Grated Mozarella Cheese
2 Sheets Frozen Butter Puff Pastry – Frozen Puff Pastry works great in this recipe but you can alternatively use homemade puff or ruff puff pastry.
Tomato Relish to serve
How to Make Mince and Cheese Pie
Beef Mince Filling
Heat a frypan over medium heat. I like to use a cast iron skillet but any type of frypan will work here. Add the oil and crushed garlic while the frypan is heating up and cook for a few minutes.
Turn the heat to high and add in the beef mince. Use a wooden spoon to break it up and cook for a few minutes until browned.
Turn the heat to low and add the mustard, Worcestershire, soy sauce and pepper. Sprinkle over the flour and stir to combine, cook for a further few minutes.
Pour in half the beef stock and stir, the filling should start to thicken immediately. Pour in the other half and continue to mix together. Simmer the filling on a low heat for about 30 minutes to an hour to thicken. Cool before using in the pie.
Assembling the Pies
Roll out 2 sheets of frozen puff pastry that have been thawed (or alternatively you can make your own) and cut out 4 rounds out of each to fit your pie pans. Here are the pans I am using but you can also use a large muffin tray or just make one large pie in a pie plate.
Place the pastry into each of the pie pans and divide the cooled beef mince filling between the four pies. Top with the shredded cheese.
Place the tops onto the pies and fold the overhang of pastry from the bottom over top to seal in the filling. Cut a steam hole into the top of the pies so the steam can escape during baking.
For best results place them into the fridge for about 30 mins to chill. Chilling the pies before baking them in the oven leads to a more crisp and flaky pastry!
Baking the Pies
Place the chilled pies into a 200C / 400F oven for 20-25 mins or until golden brown. Let the pies cool for about 5-10 minutes before serving.
Other Classic NZ Recipes
- 2 Garlic Cloves
- 1 tsp Oil
- 500g / 1lb Beef Mince / Ground Beef
- 3 tsp Dijon Mustard
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Soy Sauce
- 1/3 Cup / 40g Flour
- 2 Cups / 500ml Beef Stock
- 1/4 Cup Shredded Cheddar Cheese
- 1/4 Cup Shredded Mozzarella Cheese
- 2 Sheets Frozen Butter Puff Pastry
Beef Mince Filling
- Place a large sized frypan like a cast iron skillet over medium heat. Add the oil and crushed garlic to the pan while it is heating up and cook for a few minutes.
- Turn the heat to high and add in the beef mince. Use a wooden spoon to break up the mince and stir continuously until browned.
- Turn the heat to low and add the mustard, Worcestershire sauce, soy sauce and pepper. Stir to combine.
- Sprinkle the flour over the beef and cook for a few minutes, stirring. The mixture will look a bit stodgy and thick here but that is fine.
- Slowly pour half of the beef stock into the frypan and stir. The beef mixture should start to thicken up immediately. Once combined pour in the second half.
- Set the temperature to low and simmer the beef mince filling for about 30 mins to an hour or until thickened, stirring occasionally.
- For best results cool the mixture fully before using in the pies. It can be made up to a few days ahead of time and kept in the fridge.
- When you are ready to make the pies remove the puff pastry sheets from the freezer and thaw at room temperature. Roll the sheets a little thinner and cut out 4 rounds of each sheet to fit your pie pans.
- Place pastry into each of the pie pans and divide the beef mince filling between the 4. Top with the shredded cheeses and the second round of pastry and fold the overhang of pastry from the bottom over the top to seal in the filling.
- Cut steam holes into the top of each of the pies so the steam can escape. Place into the fridge for at least 30 minutes to chill before baking.
- Place the pies into a 200C / 400F preheated oven for about 20-25 mins or until the pies are golden brown.
- Leave to cool for 5-10 minutes in the pan before serving.
This recipe can be made into one large pie instead of 4 individual pies. Use about a 9" or 23cm pie plate and 2-3 sheets of frozen puff pastry.
Both the filling and the pies can be frozen. Keep the filling in an airtight container or freezer bag and thaw before using. Freeze the pies either baked or raw in airtight containers or freezer bags.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 594Total Fat: 38gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 152mgSodium: 890mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 46g
Nutrition information is estimated and not always correct