Kiwi Meat Pie
The meat pie holds an almost sacred status in New Zealand, sold in more variations at bakeries than perhaps any other single food.
New Zealand's national handheld favourite — flaky pastry filled with rich minced beef and gravy, a fixture of bakeries, service stations and rugby matches alike.
Ingredients
Method
Brown mince with onion, then stir in flour and cook briefly.
Add stock and simmer until thickened into a rich gravy, about 15 minutes. Cool completely.
Line pie tins with pastry, fill with the cooled mince, and top with a pastry lid, sealing edges.
Brush with beaten egg and bake at 200C for 25-30 minutes until deeply golden.
Cooling the filling completely before assembling prevents the pastry from turning soggy in the oven.
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