A founding member of the Commonwealth, New Zealand takes a particular interest in supporting the smaller, more vulnerable Pacific states within the group. The hand-held meat pie was introduced by early British settlers in the mid 19th-century and is now synonymous with Kiwi cuisine
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
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Ingredients
1 tbsp olive oil, plus 11⁄2 tsp
500g beef mince (12% fat)
3 unsmoked back bacon rashers, chopped
1 small onion, finely diced
2 garlic cloves, crushed
1 tsp dried mixed herbs
1⁄4 tsp smoked paprika
300ml beef stock (made with 1 stock pot or cube)
50g tomato ketchup
2 tbsp tomato purée
1 tbsp Worcestershire sauce
2 x 320g sheets ready-rolled shortcrust pastry
1 x 320g sheet ready-rolled puff pastry
1 egg, beaten with 1 tbsp water
120g mature cheddar, grated
1 tsp sesame seeds
To serve
crinkle-cut gherkins
dipping sauces (such as ketchup, mayo and mustard)
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Step by step
Put six metal poaching rings (9cm diameter x 3.5cm deep) on a baking tray and use 1⁄2 teaspoon of the oil to grease them (alternatively, use similarly sized individual pie tins).
Heat 1 tablespoon of oil in a large deep frying pan. Cook the mince, breaking up any lumps with a wooden spoon, for 5-7 minutes until no longer pink. Transfer to a bowl.
Wipe out the pan, return it to the heat and add the remaining 1 teaspoon of oil. Fry the bacon for 2 minutes then add the onion and garlic and cook for 4-5 minutes more. Add the dried herbs and paprika and cook for 1 minute then return the mince to the pan along with any juices and stir in the stock, ketchup, tomato purée and Worcestershire sauce. Bring to a simmer and cook, uncovered, for 20 minutes until thick and glossy. Adjust the seasoning to taste and set aside to cool completely.
Unroll the shortcrust pastry sheets and cut out 6 discs large enough to line the pie tins or poaching rings, including a small rim of pastry. Repeat with the puff pastry sheet, cutting them the same diameter as the rings or the top of the tins. See ‘Waste not’ tip, above, for what to do with the pastry trimmings.
Waste not
Bring the leftover shortcrust pastry scraps into a ball, wrap and freeze for a future recipe. The leftover puff pastry can be frozen too; preserve the layers by piling the scraps on top of each other, ready to be rolled out again.
Line each metal ring or pie tin with a disc of shortcrust pastry – if using rings, make sure that the base of the pastry sits flat against the baking tray. Brush the rims with the egg mixture then divide the cooled beef filling among the pie cases. Scatter evenly with cheese and top with the discs of puff pastry, using a fork to seal the edges. Cut a small slit in the lid of each pie to allow steam to escape, brush with egg and sprinkle with sesame seeds. Chill for 20-30 minutes while your oven preheats to 200°C, fan 180°C, gas 6.
Bake the pies on the tray for 35-40 minutes or until the pastry is crisp and deeply golden. Stand for 10 minutes before removing from the rings or tins. Top with the crinkle-cut gherkins and serve with the dipping sauces.
The first pies, called “coffins” or “coffyns” were savoury meat pies with the crusts or pastry being tall, straight-sided with sealed-on floors and lids. Open-crust pastry (without tops or lids) were known as “traps.” Historians believe that the Greeks actually originated pie pastry.
You can freeze Meat Pies either baked or unbaked. Either way, when you want to bake the Pies, you can bake them off frozen. They will, however, take a little longer to bake then the time stated in the recipe.
In fact, the meat pie has become so loved in Australia that it has even been called the country's national dish! Paired with tommy sauce, it's hard to find a meal better… it's no wonder why on average Australians eat 270 million pies per year… that's a whole lotta meat and pastry!
A baked pie can be frozen for 6 months, a longer freezing time than an unbaked pie. Loss of quality increases with the length of time in the freezer. Pies can be frozen longer than recommended here but the quality greatly deteriorates with the extended freezer time.
To assemble the pie in advance, cool the beef filling before putting into the pie. Both the filling and pastry can be made up to 24 hrs in advance too, just keep chilled in the fridge before assembling.
Pastry and fatty meat are two of the top sources of saturated fat in the UK diet, so unsurprisingly pork pies are high in calories. There are 100 calories in only a quarter of a small pork pie. Find out how to make pies more heart-healthy.
Tightly wrap the frozen pie in 2 or 3 layers of plastic wrap, or enough for all sides to be completely covered. Then, place in a large freezer bag and seal it shut.
No, you do not need to thaw meat pies before cooking them. In fact, cooking them directly from frozen helps ensure that the pastry cooks evenly and the filling stays moist.
In modern British English, the dish is usually called. "cottage pie" if it is made with beef. If it is made with. lamb it is usually called "shepherd's pie" (because a. shepherd looks after sheep).The name "cottage pie"
Despite the modern pasty's strong association with Cornwall, its origins are unclear. The English word "pasty" derives from Medieval French (O.Fr. paste from V. Lat pasta) for a pie, filled with venison, salmon or other meat, vegetables or cheese, baked without a dish.
Like so many Louisiana dishes the meat pie is a blend of various cultures. The recipe has evolved over the last 300+ years. Introduced in Louisiana in the 1700's by Native Americans and later improved (spiced up) by the Spanish. Meat pies are featured at annual events in the Isle Brevelle area and St.
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Prep time: 50 mins
