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58 Reviews
Pete D.
January 6, 2021
Made this tonight for dinner, and it was a big hit. My son spent an exchange year in New Zealand, and he said the filling was spot on to what he remembers. The use of the puff pastry was good, but I think I’ll have an easier time with an all butter crust, just easier than fooling with thawing and rolling the folded dough. The recipe was spot on for the twelve pies. The filling is super easy to throw together. It’s now in the rotation.
Miranda K.
January 11, 2021
So glad to hear you enjoyed and it reminded you son of the pies in NZ. Let me know how the all butter crust goes as well.
Devon W.
January 6, 2021
I just made these for my kiwi fiancé and he LOVED them. He’s been dying for a mince and cheese pie for years in America. Thanks so much for this recipe! Can’t wait to make them again soon.
Miranda K.
January 11, 2021
So nice to hear they are Kiwi approved! A perfect winter meal and they freeze well too!
Danielle J.
December 6, 2020
Just made these for the family and they were an absolute hit! My partner and I were in NZ for most of 2020 but had to leave for visa reasons...needless to say we’re both missing NZ very much! These were an awesome trip down memory lane so thank you very much!
I do have one question. If I make a batch of these and freeze them, what’s the reheat process? Thank you so much!
I do have one question. If I make a batch of these and freeze them, what’s the reheat process? Thank you so much!
Miranda K.
December 7, 2020
NZ is such a magical place! So glad you enjoyed them. You can bake from frozen at 425F, they make take closer to 30-35 minutes, just check them after 30 minutes!
Emily R.
November 3, 2020
I can’t tell you how grateful I am for this recipe. My Kiwi husband and I moved to Canada (my homeland) a year and a half ago for a few years. He misses pies more than his family, and these have made his year! I didn’t have beef stock, so used vegetable instead (I used a teaspoon of powdered gravy with two teaspoons of flour to compensate). Used a large muffin tin, so was able to make 6 big pies and he ate two immediately. Big love, will be making again soon!!!
Miranda K.
December 7, 2020
That's amazing, it's wonderful how food can connect us to our home! I loved eating these pies in NZ. I'm also from Canada! Thanks for posting and so glad you enjoyed! :)
PattiG
October 1, 2020
Wow, tried the meat pies tonight and they were absolutely delicious. I brought a couple over to my neighbor and she loved them as well.
Thanks so much
Patti G
Thanks so much
Patti G
Tui M.
June 27, 2020
I live in Hawaii and am about to attempt making this. I've been craving a good pie for years 😭 im going to change it up and make a cheese sauce will update with how i go.
Tui M.
July 11, 2020
Turned out great :) i used cream which made it super thick and took me down memory lane!
Nida H.
April 11, 2020
Kia Ora from New Zealand,
Made this today, it was a hit..
I'm definitely gonna keep making from this recipe. Thanks.
Just did a small change instead of mince I used steak & next time I will add shredded cheese in the mixture. Thanks
Loved it.
Made this today, it was a hit..
I'm definitely gonna keep making from this recipe. Thanks.
Just did a small change instead of mince I used steak & next time I will add shredded cheese in the mixture. Thanks
Loved it.
Miranda K.
December 7, 2020
Only saw your comment now, so wonderful to hear they were a hit! The filling possibilities are endless! :)
QoDNE;)
March 3, 2020
I would like to make this with pieces of steak, do you have any recommendations on what the best way to that would be?
Miranda K.
March 4, 2020
Yes! I would cut your steak into small bite-sized pieces and cook in pan (after onions) until golden brown on all sides. Continue with recipe as above. I'm sure it will be delicious!
saunflower
January 3, 2020
Could you make these as one giant pie instead of individual ones? What would be the recommended oven temperature and cook time? Thanks!
Miranda K.
January 7, 2020
Hi Saunflower! You definitely could make this into one large pie. I would suggest cooking it at 400F for 30-40 minutes, or until the pastry is golden brown.
saunflower
January 7, 2020
I ended up making this last night and it was delicious! I wanted to point out that you forgot to mention when to add the Worcestershire sauce in your directions (but I figured it was the same time you add the stock). I doubled the amount, added a tablespoon of butter, and tsp of dried parsley for more flavor. So good! Thanks so much for sharing!
Miranda K.
January 13, 2020
Thanks for pointing that out, I've adjusted the recipe so it's in there now. Great idea to make a whole pie and sounds like the adjustments worked perfectly! :)
DC's P.
February 21, 2019
Made these tonight after wanting to try them for months. These are really good and easy to put together. Made the filling (didn't change a thing and used Dubliner cheddar) yesterday and put them together tonight letting them rest in the freezer while oven heated. Everyone loved them. Served with roasted rutabaga and a mixed salad with lemon vinaigrette - a nice homey dinner that I will be making again.
Miranda K.
February 22, 2019
So glad you liked them - Dubliner cheddar would be perfect for these! :)
G.L. J.
February 19, 2019
My pillsbury puff pastry made MUCH puffier pies than the ones pictured. What comes next is a major shift in procedure. I had looked up how to make turkey taste like beef and one recipe suggestion for turkey burgers said to use 2 T steak sauce per 1 lb gr. turkey + 1 pkg dry onion soup mix. I mixed it thoroughly before heating the meat until the pink disappeared as it says above. I decided all the other ingredients made somewhat of a gravy. I used 1/2 a can of "Ranch Style Beans", my fav chili bean brand, and blended or mashed them. I stirred them in the meat instead all the ingredients above. It was delicious. Next time I'm going to cut some polygons is pastry and put the meat in and wrap it around the meat. It will be faster. It puffs great and tastes delicious. I had a cup of the meat mixture left, not enough pastry.
Ashley
October 20, 2018
Hello
Just a quick question
I’m currently making these for a party I have to go to and the recipe calls for Worcestershire sauce but no where in the directions does it say to use it???!!
I’m just wondering if it should/needs to be added?
Thanks
Just a quick question
I’m currently making these for a party I have to go to and the recipe calls for Worcestershire sauce but no where in the directions does it say to use it???!!
I’m just wondering if it should/needs to be added?
Thanks
Christine D.
October 6, 2018
Made these tonight for my kiwi husband and my two step kids. There were an overwhelming hit! Definitely will be a new staple for us and we're excited to experiment with it (not that it needs any adjustment at all!)
Mia
July 1, 2018
Thank you for this! I just returned from my trip to NZ and I'm already craving mince pies lol what brand of puff pastry do you use? I've never used it before.
Lyn
April 17, 2018
http://www.foodtolove.co.nz/6-of-the-best-pies-in-auckland-and-where-to-find-them-37088
Farina M.
April 14, 2018
I am married to New Zealander and have tried so many pie recipes! Finally one that nail it! He loved these and they were so easy!!! 5 stars!
Lyn
April 14, 2018
Lucky husband. Now you need some relatives to send you New Zealand individual pie sized baking tins!
Miranda K.
April 16, 2018
So happy to hear you enjoyed the pies Farina - lucky husband indeed, Lyndy! :)
Lyn
April 3, 2018
From the Otago Peninsula, in the deep south of Aotearoa (New Zealand) I loved finding this in my emails this evening. We certainly do have 'hand held' hot pies at our petrol stations and every dairy (corner grocery store) & bakery. If you are lucky enough to be travelling in our slice of paradise, Otago you must try Jimmy's pies made in Roxburgh & 'Who ate the pies?' made in Dunedin
Miranda K.
April 3, 2018
Hi Lyndy! How lovely to read your note here in Canada! I hope to come back and visit your slice of paradise again, it is truly one of the most beautiful places on the planet. I will try to eat many more pies if I get there, thanks for the names of spots to try out!
Jessica V.
March 23, 2018
Questions: Since you chill in the freezer prior to baking anyway, would this freeze well uncooked for a longer period, perhaps in freezer bags? How much would you thaw prior to baking if at all? I'd love to make a huge batch and freeze some for later. Thanks!
Miranda K.
April 3, 2018
These freeze well both baked and unbaked. I've had baked pies in my freezer for well over a month and they heat up beautifully. I wouldn't thaw them at all prior to baking if you freeze them raw. Pop them right in the oven, they may just need a bit longer baking time. Let me know how it goes!
Timildeepson
March 19, 2018
Oh my goodness!! These sound amazing!! As well as the chicken and mushroom... I’d guess that would be pretty simple to adapt this recipe to other flavors? Definitely trying it this week, albeit with some rough puff (lazy/simplifies homemade puff pastry lol)
Miranda K.
April 3, 2018
Oh yes, definitely easy to adapt the fillings, chicken and mushroom would be delicious! Hope they went well with the rough puff!
Lyn
April 14, 2018
There are so many varieties of a pie here its become an art form. Each year there is a national competition for the best commercial savoury pie. Fillings can be anything that you like; mince, mince & cheese, venison, rosemary & red wine, chicken, camenbert & cranberry jelly, chicken & mushroom....theres are just a random few...there are endless variations. When we make them at home we always precook our filling. It's important that they are not a stodgy too firm filling but have a creamy or savoury gravy type sauce. Miranda has this off pat by including the beef stock
pieman
January 26, 2020
Hi, try this link https://www.pieawards.nz/ it's been going for many years and quite the award to win NZ.
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