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Authentic New Zealand Meat Pie with a Flaky Golden Crust

Savory ground beef simmered in a rich dark gravy, wrapped in a shortcrust base and puff pastry top, baked until deeply golden.
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Prep Time 20 minutes
Cook Time 55 minutes
Filling Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 4 slices/people
Calories: 560
Ingredients Equipment Method

Ingredients
  

Ingredients (Filling): 680g ground beef, 1 tbsp olive oil, 1 onion diced, 2 garlic cloves minced, 2 tbsp flour, 1 1/2 cups beef stock, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp beef bouillon powder, 1/2 tsp dried thyme, salt and pepper
Ingredients (Pastry): 1 sheet shortcrust pastry, 1 sheet puff pastry, 1 beaten egg for wash

Equipment

  • 1 Large skillet
  • 4 individual pie tins or one 9-inch pie dish
  • 1 Rolling Pin
  • 1 pastry brush

Method
 

Brown ground beef in olive oil over high heat. Set aside.
    Cook onion 4 minutes, add garlic 30 seconds.
      Stir in flour, add stock slowly, stirring constantly.
        Add tomato paste, Worcestershire, bouillon, thyme. Simmer uncovered 15 minutes until thick. Cool completely.
          Line pie tins with shortcrust pastry. Fill with cooled beef mixture.
            Top with puff pastry circles, seal edges firmly, egg wash tops, cut steam vent.
              Bake at 400°F for 25 to 30 minutes until deeply golden.