Australia has the meat pie; New Zealand has the mince and cheese pie, and it will tell you so. It is widely reckoned the country's favorite pie, sold warm from bakeries, service stations and dairies, as corner shops are called there, from Kaitaia to Bluff, and a familiar sight in the crowd at the speedway, the rugby and race meetings at circuits such as Hampton Downs and Taupō. The cheese, usually cheddar, sits on top of the beef and melts into a savory seal between gravy and pastry.

Our version makes twelve small pies in a muffin pan, which is easier than individual tins and better suited to passing round during a race. They reheat superbly, which matters when Formula 1 is broadcast to New Zealand at hours designed for owls.

The mince filling

Ingredients

• 1 tablespoon (15 ml) vegetable oil
• 1 medium yellow onion
• 1 1/2 lb (680 g) ground beef
• 2 tablespoons all purpose flour
• 2 tablespoons tomato paste
• 1 cup (240 ml) beef stock
• 1 tablespoon (15 ml) Worcestershire sauce
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon fine salt

Method

1. Heat the oil in the skillet over medium heat. Cook the onion, stirring, for 5 minutes.
2. Turn the heat to medium high, add the beef and break it up into fine crumbs with the spoon. Cook, stirring, for 8 to 10 minutes.
3. Stir in the flour for 1 minute, then the tomato paste for 1 minute. Pour in the stock gradually, stirring, then add the Worcestershire sauce, pepper and salt.
4. Simmer over low heat, uncovered, stirring often, for 15 minutes. Taste and adjust the salt. Spread in a shallow dish, cool 30 minutes, then refrigerate until cold.

Assembling and baking

Ingredients

• 2 sheets shortcrust pastry or rolled pie crust
• 2 sheets puff pastry
• 1 1/2 cups (150 g) tasty cheese, grated
• 1 large egg
• 1 tablespoon (15 g) butter
• 1 tablespoon (15 ml) milk

Method

1. Heat the oven to 400°F (200°C) with a rack in the lower third. Grease the muffin cups well with the butter.
2. Cut twelve 4 inch (10 cm) rounds from the shortcrust, rerolling scraps once if needed. Press one into each cup, easing it into the corners without stretching.
3. Spoon the cold filling into the cases, almost to the top, about 3 tablespoons each. Press a generous pinch of cheese on top of each.
4. Beat the egg and milk together with the fork in the small bowl to make an egg wash. Cut twelve 3 inch (7.5 cm) rounds from the puff pastry. Brush the shortcrust edges with egg wash, lay on the lids and press the edges together firmly with a fork. Brush the tops with egg wash and cut a small slit in each.
5. Bake for 25 to 30 minutes.
6. Cool in the pan 10 minutes, then run a thin knife around each pie and lift it onto the wire rack.

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