Last Updated on December 4, 2023 by Carne Diem
Protein:
Origin: New Zealand, Oceania
Method: Stovetop and Oven
Jump to RecipeThese 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.
Along with our Keshi Yena: Aruban Meat Stuffed Cheese, and Irish Steak and Guinness Pie these New Zealand Meat Pies are one of our favorite international pot pie recipes. The mince pie filling can be made ahead of time, making it a great weekday, family friendly recipe.
Table of contents
Making the New Zealand Meat Pies with Beef and Cheddar
Prepare the Kiwi meat pie filling
For the filling for this recipe you will need ground or minced beef, diced onion, minced garlic, tomato paste, flour, Worcestershire Sauce, and beef broth or stock. Marmite is also an optional ingredient.
Marmite- 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.
Beef Broth- 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. You can of course use your favorite brand.
Ground Beef- We prefer to use an 80:20 beef mixture for the beef and cheddar hand pies, but you can certainly use a leaner mix if you choose to.
Worcestershire Sauce- Worcestershire sauce gives an extra layer of umami flavor. If you are skipping the Marmite, defiantly make sure you at least use some Worcestershire sauce.
Seasoning- The seasoning for the hand-pies is pretty simple, consisting of salt, pepper, and thyme.
Butter- You will also need a small amount of butter and oil for cooking the onion and garlic. We use a New Zealand style butter. If you can't find this Irish style butter makes a good substitute.
Cheddar Cheese- 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 for the Kiwi Meat Pies
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. You want the bottom circles to be about 2 inches larger then the mini pie pans or muffin pans that you are using and the tops should be equal to the size of the pans you are using.
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.
Finish the New Zealand Meat Pies by placing a round of puff pastry on top of each pie and crimping 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.
Baking the Beef and Cheddar Hand Pies
Bake the pies for 30-40 minutes, until the pastry has puffed up and is golden brown. Remove from the oven and let sit for about 5-10 minutes before serving. After 5-10 minutes flip the Kiwi meat pies out of the pans and serve.
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.
Be sure to try more of our great ground beef recipes:
- South African Beef Bobotie
- Grilled Jamaican Beef Patties
- Stuffed Mexican Chorizo Burger
- Moroccan Grilled Kefta Kebabs
- Dutch Oven Crumbly Burger: Maid Rite Style Loose Meat Sandwich
- New York Chopped Cheese Sandwich
Frequently Asked Queations
Also known as hand pies, these pies are popular in both New Zealand and Australia and consist of a flaky and buttery pie crust filled with various savory fillings. Steak and cheese and mince meat and cheese remain 2 of the most popular.
The pies are best reheated in a 300 degree oven for about 20 minutes, or until reheated through.
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📖 Recipe

New Zealand Mince Meat and Cheese Pie
Ingredients
- 1 Pound Ground Beef
- 8 ounces White Cheddar Shredded
- 1 Package Puff Pastry Sheets (2 sheets) about 1 pound
- 1 Tablespoons Butter
- 1 Tablespoons Olive Oil
- Black Sesame Seeds
Filling
- 1 Yellow Onion diced
- 3 Garlic Cloves minced
- 14 ounces Beef Broth
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Flour
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Marmite
- ½ teaspoon Thyme
- ½ teaspoon Black Pepper
- ½ teaspoon Salt
Instructions
- 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.
Marajo Pawling
Substitution for Marmite please!
Carne Diem
Vegemite, yeast extract, or you can simply omit it if you want.
Jennifer Lovelett
Not exact but works.