I’m sharing with you how to make a New Zealand classic, mince and cheese pies although these are a little fancier than your usual. Savoury beef mince filling topped with a sharp cheddar cheese in a buttery flaky pastry shell. Enjoy on their own make it a meal with some greens.
Equipment for this Recipe
- 2 Garlic Cloves
- 1 tsp Oil
- 500g / 1Lb Beef Mince / Ground Beef
- 3 tsp Dijon Mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Soy Sauce
- ⅓ Cup Flour
- ½ tsp Pepper
- 2 Cups / 500ml Beef Stock
- ¼ Cup Grated Cheddar Cheese
- ¼ Cup Grated Mozzarella Cheese
- 2 Sheets Frozen Butter Puff Pastry
- Heat a heavy based frypan over high heat. Add the oil and crushed garlic and cook until fragrant while the pan is heating up. Add the beef and cook over high heat, breaking it up with a wooden spoon.
- When the beef has browned turn the heat to low and add the mustard, Worcestershire sauce, soy sauce and pepper. Mix until combined. Sprinkle the flour over the beef and cook for a further few minutes.
- Pour in half of the beef stock and stir to combine, the mixture should start to thicken straight away. Add the second half and continue to mix together. Simmer the beef filling for 30 minutes to an hour to thicken. Cool before using.
- Roll out the two sheets of puff pastry and cut 4 rounds out of each to fit your pie pans. Line each pie pan with the pastry.
- Add a quarter of the beef filling to each, followed by dividing the cheese between each of the 4 pies. Add the top sheet of pastry, folding the bottom and top together. Cut a steam vent in the top of each pie so it doesn't explode in the oven.
- Bake the pies at 200C / 400F for 20-25 minutes or until golden brown and puffed up. Let them stand for 5 minutes before serving.