Mince and Cheese Pie

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

• Bacon and Egg Pie
• ANZAC Biscuits
• Pavlova
• Lolly Cake
• Chocolate Afghan Biscuits