Origin: New Zealand, Oceania
Method: Stovetop and OvenJump to Recipe
Earlier in the week we shared one of our favorite Caribbean Meat and Cheese dishes, Keshi Yena: Aruban Meat Stuffed Cheese. This week we are sharing a meat and cheese dish from the opposite side of the globe. These Beef and Cheddar Hand-Pies are popular throughout New Zealand and Australia, though it is the Kiwi versions that really stand out. In New Zealand you do not have to search hard to find the iconic Kiwi Mince and Cheese Pies. From restaurants to supermarkets to gas stations, these delectable treats are everywhere. While you can find fillings ranging from game to curry, the classic beef and cheddar is the true cultural icon.
Making the Kiwi Mince and Cheese Pies
Gather your ingredients
For the filling for this recipe you will need diced onion, minced garlic, tomato paste, Worcestershire Sauce, and beef broth or stock. Marmite is also an optional ingredient.
Marmite is a yeast extract based food spread common in Britain, Australia, and New Zealand. The first time I opened Marmite I was immediately reminded of the malt extracts that I have used to brew beer in the past. Turns out my initial intuition was correct. Marmite is actually a by-product of the beer brewing process. This is an optional ingredient in this recipe, as Marmite is defiantly one of those love it or hate it food products. It can typically be found at stores like World Market or on Amazon. In these Kiwi Mince and Cheese Pies is provides a subtle umami flavor to the dish and is not in any way overwhelming, so I recommend giving it a try.
For the beef broth we recommend using a high quality bone broth or stock. We are in love with the Beef Jalapeno Sea Salt broth from Epic Provisions. It is pretty much our go to for any recipe calling for beef broth or beef stock. It is commonly found in the organic section of many grocery stores.
The seasoning for the hand-pies is pretty simple, consisting of salt, pepper, and thyme.
You will also need a small amount of butter and oil for cooking the onion and garlic.
For the cheese filling, you want a strong, sharp, cheddar cheese. White cheddar is preferred, there is no room for dyed orange cheddar here!
Cooking the Beef and Cheddar Hand-Pie Filling
Heat the butter and oil over medium heat, in a large skillet. Cook the onion until it is soft, about 5 minutes, then add the garlic and cook for an additional minute. Add the ground beef and cook until browned.
Drain the excess grease from the meat then stir in the flour. Mix well to combine and take care not to burn.
Next add in the beef broth. Bring the mixture to a boil.
Add in the remaining ingredients and reduce the heat. Simmer the meat mixture for 15 minutes then turn off the heat and let the meat mixture cool while you prepare the puff pastry.
Preheat the oven to 375 degrees.
Preparing the puff pastry
Roll out the puff pastry and cut out the pastry to size depending on the size of your pans. You should be able to get 3 bottoms and 3 tops from each roll of puff pastry.
Place the pastry bottoms in each mini pie pan. Cover the bottom with cheese then divide the meat mixture evenly among each pie.
Top the meat mixture with more shredded cheddar.
Place a round of puff pastry on top of each pie and crimp the top and bottom dough together with a fork. Cut slits in the top of each pie with a sharp knife.
Brush the top of each pie with the egg wash and sprinkle with black sesame seeds, if desired.
Bake the pies for 30-40 minutes, until the pastry has puffed up and is golden brown.
Time to break through that buttery, flaky crust and dig in. Enjoy the hand-pies warm
Consider trying another super easy recipe from Oceania. The Australian Sausage Sizzle with Homemade Ketchup is an election day tradition. If you are in the mood for more meat filled dishes then be sure to try our Bierocks or Argentinian Empanadas with Beef Tenderloin.
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Kiwi Mince and Cheese Pie
- 1 Pound Ground Beef
- 8 ounces White Cheddar Shredded
- 1 Package Puff Pastry Sheets (2 sheets) about 1 pound
- 1 Tab Butter
- 1 Tab Olive Oil
- Black Sesame Seeds
- 1 Yellow Onion diced
- 3 Garlic Cloves minced
- 14 ounces Beef Stock We love Epic Jalapeno Sea Salt Beef Bone Broth
- 2 Tab Tomato Paste
- 2 Tab Flour
- 1 Tab Worcestershire Sauce
- 1 tea Marmite
- 1/2 tea Thyme
- 1/2 tea Black Pepper
- 1/2 tea Salt
- Heat the butter and olive oil over medium heat in a large skillet.
- Cook the onion until softened, about 5 minutes, then add the garlic and cook for 1 minute.
- Add in the beef and cook until browned. Stir in the flour and mix in well being careful not to burn the flour.
- Add in the beef stock/broth. Bring to a boil. Add in the remaining ingredients and reduce the heat. Simmer for 15 minutes then remove from the heat.
- Roll out the puff pastry and cut out the pastry to size. You should be able to get 3 bottoms and 3 tops from each roll of puff pastry.
- Preheat the oven to 375 degrees.
- Place the pastry bottoms in each mini pie pan. Cover the bottom with cheese then divide the meat mixture evenly among each pie. Top the meat mixture with more shredded cheddar.
- Place a round of puff pastry on top of each pie and crimp the top and bottom dough together with a fork. Cut slits in the top of each pie with a sharp knife. Brush the top of each pie with the egg wash and sprinkle with black sesame seeds, if desired.
- Bake the pies for 30-40 minutes, until the pastry has puffed up and is golden brown.