Mince and Cheese Pies
This, my friends, is a taste of NZ. I have eaten literally thousands of these across my lifetime and they never get old. Golden pastry, savoury beef mince, melty cheese - what’s not to love? Whether you're baking them mini or going for one big pie, this recipe works well!
Cost per person: approx $5
Servings: Makes 8 to 10 small pies or one large pie (serves 4)
Prep time: 15 minutes
Cook time: 25 minutes total
Ingredients
Splash of oil
2 onions, diced
2 celery sticks, diced
1 carrot, grated
500 g beef mince
2 tablespoons tomato paste
1 cup stock (beef or vegetable)
1 tablespoon cornflour mixed with 1 tablespoon water
1 cup grated cheese (cheddar recommended)
Store-bought pastry (puff or shortcrust)
Method
Preheat oven to 200°C (400°F).
Heat a splash of oil in a large pan. Add diced onions, celery, and grated carrot. Season and cook until softened.
Add the mince. Season again and cook until browned, breaking up the meat with a spoon.
Stir in the tomato paste, then pour in the stock. Mix in the cornflour slurry and simmer for about 10 minutes until the mixture has thickened.
Remove from heat and let the mixture cool slightly.
For small pies: line pie tins or muffin trays with pastry. Spoon in the mince mixture, top with grated cheese, then cover with a pastry lid. Crimp edges and cut a small vent in the top.
For a large pie: spoon the mince mixture into a pie dish, sprinkle cheese on top, then cover with a sheet of pastry. Press down the edges and cut a small vent in the centre.
Bake for about 15 minutes for small pies, or 20 to 25 minutes for a large pie, until golden and crisp.
Let cool for a few minutes before serving.
