Details page sections
Pastry
Sean's Kiwi Mince and Cheese Pie
30 mins
20 mins
Moderate
4
Series 2, Episode 4. Sean's Kiwi Mince and Cheese Pie made him the winner of the second challenge in episode 4. You can use ready-made pastry or go the extra mile and give Sean's Rough Puff Pastry a go! See link below.
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- Ingredients
- Method
Ingredients
- 700g rough puff pastry (recipe link at the bottom of the page)
- 1 Tbsp Olivani Pure Olive Oil
- 1 Tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 500g lean beef mince
- 30g Edmonds Standard Grade Flour
- 175ml beef stock (ready-made is fine)
- 125ml beer (Sean used a lager beer)
- 2 Tbsp tomato puree or paste (Sean used paste)
- 1 Tbsp vegemite or marmite, optional (Sean used marmite)
- 1 tsp balsamic vinegar
- ¼ tsp mixed herbs
- ¼ tsp salt
- ½ tsp pepper
- 200g grated tasty cheese
- 1 egg (for egg wash, mixed together with 2 tablespoons of water)
- 2 Tbsp of black or white sesame seeds for the topping
Reviews
31
What did you think of this recipe?
Tama
Great pie
5
Emma
I made these for dinner the other night and they are awesome! Really nice with the rough puff pastry too.
5
Mariska
Great pie!!
5
Nick
I wouldn't call it a classic nz mince pie, it is rich and flavour is ok. But not quite the classic.
3
Jen Trainor
Followed this recipe recently, thoroughly enjoyed the pies. Will certainly make these again.
5
Aleena
Kiwi ingredients, but not the classic Kiwi pie taste
2
Meikura
Delicious! Love this recipe so much. Supy easy and so yummy!!
5
Emma Cartwright
Bloody scrumptious Highly recommend
4
Heather
Love this recipe!
5
Dave
Great recipe. I used bought pastry and found 220° was a bit hot .180° for half an hour seemed to work better.
5
Method
Heat the Olivani Pure Olive Oil and Tararua Butter in a large frying pan then add the onion and garlic and cook until the onion is golden, add the beef mince and cook until well browned, stirring break up any large lumps.
Stir in the Edmonds Standard Grade Flour and cook for approximately 30 seconds, gradually add the beef stock and beer and bring to the boil. Add the tomato puree and vegemite, balsamic vinegar, mixed herbs, salt and pepper to taste. Lower the heat and simmer gently 10 minutes, then remove from the heat and allow to cool.
Assembly and Baking: Cut off a quarter of the pastry block and set it aside for the pie lids.
On a lightly floured work surface, roll out the larger piece of pastry to a square approximately 4mm thick, cut into quarters.
Line each individual pie tin, ensuring the pastry is firmly lined against the sides, leaving the pastry hanging over the edge of the tins.
Roll out the smaller piece of pastry to a square approximately 3mm thick, cut the square into quarters, cover with plastic wrap and set aside.
Fill each pastry lined dish with the mince filling, almost up to the top then add a small handful of grated tasty cheese. Brush the edge of the pastry bases with water and place the pastry lid on top. Seal edges and trim excess pastry off with a sharp knife. Whisk the egg and water together and brush over the pastry top, sprinkle with sesame seeds. Rest for 1 - 2 hours (or longer) before baking. Place directly into a preheated oven set at 220°C and bake for 25 - 30 minutes or until golden brown in colour.
Allow to cool in the tins for 10 minutes, then remove from the tins and place on a cooling rack. Serve with your favourite tomato sauce and a crisp green salad or bowl of French fries.
Reviews
31
What did you think of this recipe?
Tama
Great pie
5
Emma
I made these for dinner the other night and they are awesome! Really nice with the rough puff pastry too.
5
Mariska
Great pie!!
5
Nick
I wouldn't call it a classic nz mince pie, it is rich and flavour is ok. But not quite the classic.
3
Jen Trainor
Followed this recipe recently, thoroughly enjoyed the pies. Will certainly make these again.
5
Aleena
Kiwi ingredients, but not the classic Kiwi pie taste
2
Meikura
Delicious! Love this recipe so much. Supy easy and so yummy!!
5
Emma Cartwright
Bloody scrumptious Highly recommend
4
Heather
Love this recipe!
5
Dave
Great recipe. I used bought pastry and found 220° was a bit hot .180° for half an hour seemed to work better.
5
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learn about baking
How to Choose SugarFor Baking?
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