New Zealand Beef Cheddar Pie Recipe

I always thing about the New Zealand Beef  Cheddar Pie recipe when I think about comfort food. That is the one dish that always comes to mind is the New Zealand Beef Cheddar Pie. This hearty pie combines savory beef and creamy cheddar cheese, wrapped in a flaky pastry that’s simply irresistible. It’s a classic Kiwi favorite that many of us grew up enjoying, and making it at home brings back those warm memories.

I love how easy it is to prepare and how you can customize the filling to your taste. Whether you call it a mince and cheese pie or just a beef and cheddar delight, this recipe will have everyone coming back for seconds. Trust me, once you take a bite, you’ll understand why it’s a staple in New Zealand and beyond.

So, if you’re ready to impress your family or friends with a delicious homemade meal, let’s dive into this simple recipe. You’ll learn how to create that perfect balance of flavors and textures that makes this pie truly special.

Getting Started with Ingredients

Choosing the right ingredients is key to making a delicious New Zealand Beef Cheddar Pie. Quality meat and cheese can really elevate the flavors, making your pie a standout dish. Here’s what I look for when gathering my ingredients.

Selecting Quality Beef

When it comes to beef, I prefer using ground beef or beef mince for this pie. The texture works well with the flaky pastry. I usually look for grass-fed beef since it has a richer flavor.

Tips for selecting beef:

• Look for marbling: This adds flavor and moisture.
• Color matters: Fresh beef should be bright red, not dull or brown.
• Fat content: Choose ground beef that’s around 80/20 lean to fat for the best results.

If I’m feeling adventurous, I’ll mix in some diced beef steak for extra texture.

Choosing the Right Cheese

Cheddar cheese is essential for that rich, savory flavor. I usually opt for aged cheddar because it has a stronger taste that pairs well with the beef.

What to consider when choosing cheese:

• Taste: Aged cheddar has a sharper flavor, which complements the pie nicely.
• Texture: I like to use a mix of shredded and chunk cheese for that gooey melt.

If I want to enhance flavors, I might experiment with different cheeses. Mixing in a bit of mozzarella can create a nice stretch. Remember, quality cheese makes a difference!

Preparing the Pie Crust and Filling

Getting the pie crust and filling just right is essential for a delicious New Zealand Beef and Cheddar Pie. In this section, I’ll cover how to handle the pastry and craft a savory filling that brings everything together perfectly.

Handling the Pastry

I usually start with shortcrust pastry or puff pastry. Shortcrust gives a nice, crumbly base, while puff pastry adds a flaky top. Either one works well, so it’s up to your preference.

To make the crust, I use about 2 cups of flour and some salt. After mixing these, I add olive oil or cold butter for richness. Once combined, I add cold water a little at a time until it forms a dough.

Next, I wrap the dough in plastic wrap and chill it for about 30 minutes. This step helps it stay firm and makes it easier to roll out later. Once it’s chilled, I roll it out on a floured surface until it’s about 1/4 inch thick, ready to line my pie dish.

Crafting the Savory Filling

For the filling, I start with 1 pound of ground beef. I cook it in a pan with chopped yellow onion and minced garlic until it’s browned. This takes about 5-7 minutes.

Next, I stir in tomato paste, a splash of Worcestershire sauce, and some beef stock or broth. This mixture enriches the flavor and keeps it moist. Adding mixed herbs and fresh thyme adds a nice aroma.

To thicken it up, I mix in a bit of cornflour. I usually season with salt and pepper to taste. Once the filling is ready, I let it cool before putting it into the pie crust. The combination of this savory filling with the crust creates a hearty dish that’s always a hit!

Assembling and Baking Your Pie

Making a delicious New Zealand Beef and Cheddar Pie is all about getting the assembly right and baking it to perfection. With the right techniques, I can ensure my pie is flaky, tasty, and just what I want.

Bringing It All Together

First, I roll out my pie crust using a rolling pin. I want it thin but strong enough to hold my filling. An even thickness is key to a good bake.

Next, I place the bottom crust into my greased muffin tin or pie dish. Then, I fill it with a hearty mix of cooked beef and cheddar. It’s important not to overfill the crust to avoid spills.

After that, I take the top crust and cover the filling. I pinch the edges to seal them tightly. To make my pie look great, I brush the top with an egg wash. This not only gives it a lovely golden color but also helps seal the edges better.

Perfecting the Bake

I preheat my oven to the right temperature. A hot oven ensures that my pie crust bakes evenly. I carefully place the pie in the oven and set a timer.

During baking, I keep an eye on the pie. If it starts browning too quickly, I cover it with a bit of tinfoil. It’s all about getting that perfect golden crust.

Once the timer goes off, I let my pie cool for a bit before serving. This helps the filling set up nicely. Enjoying that slice of beef and cheddar goodness is always worth the wait!

Serving and Storing Your Pie

I love to serve my New Zealand Beef and Cheddar Pie in a way that really highlights its flavor and makes it the star of the meal. It’s perfect for weeknight dinners or special occasions. Here’s how I usually do it.

Dish it Up

When it’s time to serve, I cut the pie into generous slices. Each piece should reveal the layers of tender beef and gooey cheddar. I like to pair my pie with sides that balance its richness.

Good options include:

• Mashed potatoes: Creamy and smooth, they complement the pie well.
• Steamed green beans: They add a nice crunch and color to the plate.
• Ketchup: Some people enjoy a little dip for extra flavor.

I often set the table with colorful plates and a fresh salad to make it feel special. This creates a nice contrast on the plate, making it not just delicious but visually appealing too.

Storing for Later

If I have leftovers, I ensure they last by storing them properly. I let the pie cool completely. Then, I wrap it tightly in plastic wrap or place it in an airtight container.

Here’s how I handle storage:

• Refrigeration: I usually keep it in the fridge for up to 3 days.
• Freezing: It freezes well for about 2 months. Just make sure to wrap it tightly.

When I’m ready to enjoy it again, I reheat slices in the oven at 350°F until warm. This keeps the crust nice and flaky. Eating leftovers is just as good, and sometimes even better!

Ingredients For the New Zealand Beef Cheddar Pie Recipe

Olive Oil
Onion
Garlic
Ground Beef
Salt
Flour
Beef Stock
Worcestershire Sauce
Puff-Pastry, package pre-rolled butterthawed in the fridge
White Cheddar Cheese
Egg

Cooking Instructions For the New Zealand Beef Cheddar Pie Recipe

Start by heating oil in a large frying pan over medium heat. Once the oil is warm, add the onion and cook it while stirring frequently until it becomes soft and begins to brown at the edges, which should take about 2-3 minutes. After that, toss in the garlic and cook it for about a minute. Then, add the ground beef to the pan, breaking it up with a spoon as it cooks. Keep cooking until the beef is no longer pink, which should take around 5-6 minutes.

Season with salt and a few cracks of black pepper, then sprinkle flour over the beef and let it cook for another minute. Pour in the beef stock and Worcestershire sauce, bringing the mixture to a boil while scraping up the browned bits from the pan. Reduce the heat to medium-low and let the gravy simmer and thicken for 6-8 minutes.

Once the beef mixture has thickened, transfer it into a bowl and allow it to cool to room temperature. Cover the bowl and place it in the fridge to chill completely, which will take at least 1-2 hours. You can also prepare this filling a day ahead of time.

Take the puff pastry from the fridge and roll it out until it is about 1/8-inch thick. Cut twelve 4-inch rounds and twelve 3-inch rounds from the pastry. Make sure to mark where you’ll cut, as you’ll have just enough dough for these pieces. Place them on a baking sheet lined with parchment paper and chill them in the fridge for 30 minutes.

While the dough chills, grease a 12-cup muffin tin lightly. Place the larger rounds of pastry into the muffin cups, pressing the edges so they fit snugly and slightly overlap the rims of each cup. If necessary, gently stretch the dough to make it fit.

Take the cooled beef mixture from the fridge and stir in the diced cheese. Divide the mixture evenly between the pastry cups, packing it in right up to the top.

Whisk the egg in a bowl and brush it along the edges of the pastry. Place the smaller rounds of pastry on top of the pies and press down around the edges with a fork to seal them. Cut a small slit in the top of each pie and brush the remaining egg wash over the tops. Put the tray in the freezer to chill for 15 minutes.

While the pies are chilling, preheat your oven to 425°F. Once they’ve chilled, bake the pies for 20-25 minutes or until golden brown. Let them cool for 10 minutes before serving.

FAQ For the Traditional New Zealand Beef Cheddar Pie Recipe

Question: What ingredients are needed for a Traditional New Zealand Beef Cheddar Pie recipe?

A: A Traditional New Zealand Beef Cheddar Pie recipe typically includes beef mince, cheddar cheese, onions, garlic, beef stock, Worcestershire sauce, tomato paste, puff pastry, egg wash, and seasoning. These ingredients create a rich, cheesy filling inside a flaky, golden-brown crust.

Question: How do you make the filling for a Traditional New Zealand Beef Cheddar Pie recipe?

A: To make the filling for a Traditional New Zealand Beef Cheddar Pie recipe, brown the beef mince with onions and garlic, then add beef stock, Worcestershire sauce, and tomato paste. Simmer until thick, then mix in shredded cheddar cheese before cooling the filling.

Question: What type of pastry is best for a Traditional New Zealand Beef Cheddar Pie recipe?

A: A Traditional New Zealand Beef Cheddar Pie recipe uses puff pastry for a crispy, golden top layer and a sturdy base. Store-bought puff pastry works well, but homemade pastry can add a personal touch.

Question: Can you freeze a Traditional New Zealand Beef Cheddar Pie recipe?

A: Yes, a Traditional New Zealand Beef Cheddar Pie recipe can be frozen before or after baking. Wrap it well in plastic wrap and foil, then bake from frozen or thaw before reheating in the oven.

Question: What sides pair well with a Traditional New Zealand Beef Cheddar Pie recipe?

A: A Traditional New Zealand Beef Cheddar Pie recipe pairs well with mashed potatoes, steamed vegetables, or a simple green salad. Tomato sauce or gravy can enhance the flavor of the pie.

New Zealand Beef and Cheddar Pie Recipe

Indulge in a flaky, golden pastry stuffed with tender, savoury beef and melted cheddar. Every bite combines rich meaty flavours with the tang of aged cheese, all wrapped in a crisp crust. A hearty dish that showcases comfort and satisfaction in a classic combination, perfect for any occasion.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 45 minutes mins

Total Time 3 hours hrs 45 minutes mins

Course Main Course

Cuisine New Zealand

Servings 12 Servings

Calories 334 kcal

Ingredients

  

1x2x3x

• 1 tbsp Olive Oil
• 1 small Onion finely diced
• 1 clove Garlic minced
• 1 pound Ground Beef lean
• 1/2 tsp Salt
• 3 tbsp Flour
• 1 1/2 cups Beef Stock
• 1 tsp Worcestershire Sauce
• 16 oz Puff-Pastry package pre-rolled butterthawed in the fridge
• 3/4 cup Dheese aged white cheddar finely diced
• 1 Egg

Instructions

 

• Start by heating oil in a large frying pan over medium heat. Once the oil is warm, add the onion and cook it while stirring frequently until it becomes soft and begins to brown at the edges, which should take about 2-3 minutes. After that, toss in the garlic and cook it for about a minute. Then, add the ground beef to the pan, breaking it up with a spoon as it cooks. Keep cooking until the beef is no longer pink, which should take around 5-6 minutes.
• Season with salt and a few cracks of black pepper, then sprinkle flour over the beef and let it cook for another minute. Pour in the beef stock and Worcestershire sauce, bringing the mixture to a boil while scraping up the browned bits from the pan. Reduce the heat to medium-low and let the gravy simmer and thicken for 6-8 minutes.
• Once the beef mixture has thickened, transfer it into a bowl and allow it to cool to room temperature. Cover the bowl and place it in the fridge to chill completely, which will take at least 1-2 hours. You can also prepare this filling a day ahead of time.
• Take the puff pastry from the fridge and roll it out until it is about 1/8-inch thick. Cut twelve 4-inch rounds and twelve 3-inch rounds from the pastry. Make sure to mark where you’ll cut, as you’ll have just enough dough for these pieces. Place them on a baking sheet lined with parchment paper and chill them in the fridge for 30 minutes.
• While the dough chills, grease a 12-cup muffin tin lightly. Place the larger rounds of pastry into the muffin cups, pressing the edges so they fit snugly and slightly overlap the rims of each cup. If necessary, gently stretch the dough to make it fit.
• Take the cooled beef mixture from the fridge and stir in the diced cheese. Divide the mixture evenly between the pastry cups, packing it in right up to the top.
• Whisk the egg in a bowl and brush it along the edges of the pastry. Place the smaller rounds of pastry on top of the pies and press down around the edges with a fork to seal them. Cut a small slit in the top of each pie and brush the remaining egg wash over the tops. Put the tray in the freezer to chill for 15 minutes.
• While the pies are chilling, preheat your oven to 425°F. Once they’ve chilled, bake the pies for 20-25 minutes or until golden brown. Let them cool for 10 minutes before serving.

Nutrition

Serving: 1gCalories: 334kcalCarbohydrates: 20gProtein: 11gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 40mgSodium: 288mgPotassium: 201mgFiber: 1gSugar: 1gVitamin A: 21IUVitamin C: 1mgCalcium: 18mgIron: 2mg

Keyword Beef, cheese

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