Minced Beef Pie
Minced beef pie is a type of a hand sized savoury pie made out of minced beef in a flaky pastry. Savoury meat pies like this are very popular here in New Zealand and in Australia and in fact it is sometimes regarded as a Kiwiana in New Zealand and in Australia it was described as “national dish” by the former New South Wales Premier Bob Carr. A dish so popular here in New Zealand, an event called Bakels New Zealand Supreme Pie Awards is held annually to give recognition to the best pie makers in New Zealand, I had seen this only on the news but from the looks of it, it is like an Oscar Awards night where bakers receive this prestigious awards in black tie.
I know the sound of a meat pie will be odd to most South East Asians as the only pies we have on that region was meant to be sweet I can’t even recall an savoury pies that I had tried before, don’t worry I have the same reaction the first time I came here in New Zealand but trust me this is a very good dish. There are a lot of different flavours offered like steak, steak and cheese, mince, mince and cheese, bacon and egg, chicken and veggies and even butter chicken but for today we will be making one of the popular flavours which is the minced beef.
- Ready-made flaky or savoury short crust pastry
- 600g minced beef
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp dried rosemary
- 1 tbsp cornstarch
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 cup beef stock
- freshly ground black pepper
- 1 egg, beaten
- In a large pan add butter then sauté garlic and onions until soft.
- Add minced beef and rosemary then cook until light brown in colour.
- Mix together tomato paste, Worcestershire sauce, beef stock and cornstarch. Pour into the pan and simmer in low heat for 10 minutes, add water if necessary.
- Season with salt and freshly ground black pepper, turn heat off then set aside.
- Line non-stick pie pans with prepared pastry (you can use large or small pans) then fill with minced beef mixture. Brush rims with water then cover the top with pastry sheets. Press edges to seal then brush top with beaten egg.
- Place in a 220C preheated oven and bake for 20-25 minutes or until golden brown in colour.