I scoured the intenet for a more formal name, but in New Zealand apparently it’s just ‘meat pie’. And I’ll let you know, it’s not the typical sweet and sugary pie I am used to, but a more handheld and savory, meat filled version. I could be totally on board with that, I’d pick savory over sweet any day!
Super long side note: I am pretty terrible in the baking and desserts department. The boys however, LOVE some dessert and are flustered by my lack of interest. They’ve taken it upon themselves to learn to bake a bit – one summer in the South and they can do a really good peach cobbler… Future tab on the GlobalKidchen? Let me know your thoughts!
It would be completely logical that for New Zealand, we’d be having lamb since sheep outpace the population about 5:1. Also, I know someone who would find it completely unacceptable not to incorporate lamb whenever possible. I think this same someone would’ve really wished it was a roast or grilled rack of lamb, rather than little diced up pieces. I also made sure to incorporate some of their wine, because their pretty famous for that too. And fresh produce. Apparently food culture in New Zealand is just as purist and heavenly as their scenery…
* This is not our first meat pie that we’ve made either. And surprisingly enough, it is still one of the favorites amongst the kids. So just throwing this one out there too: North Macedonia (Burek)
New Zealand Fun Facts:
- The government of New Zealand now has an appointed position for the Minister for Lord of the Rings, as the movies have generated billions in tourism dollars.
- They are known as Kiwis, not for the fruit, but for the flightless bird and national symbol of their country.
- The Australian Constitution lists New Zealand as a state of Australia – This gives the country the option to join their Aussie neighbors should they so choose.
New Zealand Meat Pies:
Ingredients:
- 1 lb. lamb, diced in 1/2 inch cubes
- 3 sprigs of rosemary, chopped
- 1 shallot, finely diced
- 3 cloves garlic, chopped
- 3 carrots, finely diced
- 2 celery ribs, finely diced
- 1/2 sweet onion, minced
- 2 tbsp. tomato paste.
- 1/2 c. beef broth
- 1/2 c. red wine
- 2. tbsp. flour
- 3 tbsp. olive oil
- 1 package(2 sheets) , puff pastry.
- 1/2 tsp each, salt and pepper
Directions:
- Just prepare all the things first – Preheat oven to 425F, finely dice all the produce and lamb. Butter baking dish and lay 1 sheet of the puff pastry dough in the baking dish.
- Now that your actually ready to start, in a medium heat pan, add olive brown the lamb pieces. Cook for about 3 minutes. Remove from the heat and set aside.
- Saute rosemary, shallot, garlic, carrots, celery, onion for about 10 minutes until everything is soft.
- Add flour and toss the vegetables to coat. Add broth and wine and stir slowly but consistently, the liquid should thicken pretty quickly.
- Add in the tomato paste and lamb and continue to stir until it is well mixed in. Remove this stew from the heat and allow it to slightly cool.
- Once cooled, pour the stew into the baking dish. Cover with another sheet of puff pastry and seal. Cut several slits into the puff pastry to all the pie to steam while cooking.
- Bake for about 20 minutes, or until the pastry shell is golden brown.
File: New Zealand; Meat Pies
