celebrating 130 years 1884-2014

Sean’s Kiwi Mince and Cheese Pie

By Chelsea Sugar
Sean’s Kiwi Mince and Cheese Pie
4 servings
  • 29 reviews

  • Difficulty Moderate
  • Prep time 30 mins
  • Cooking time 20 mins
  • Serves

    700g rough puff pastry (recipe link at the bottom of the page)
    1 Tbsp Olivani Pure Olive Oil
    1 Tbsp Tararua Butter
    1 medium onion, finely chopped
    2 cloves garlic, crushed
    500g lean beef mince
    30g Edmonds Standard Grade Flour
    175ml beef stock (ready-made is fine)
    125ml beer (Sean used a lager beer)
    2 Tbsp tomato puree or paste (Sean used paste)
    1 Tbsp vegemite or marmite, optional (Sean used marmite)
    1 tsp balsamic vinegar
    ¼ tsp mixed herbs
    ¼ tsp salt
    ½ tsp pepper
    200g grated tasty cheese
    1 egg (for egg wash, mixed together with 2 tablespoons of water)
    2 Tbsp of black or white sesame seeds for the topping


    Heat the Olivani Pure Olive Oil and Tararua Butter in a large frying pan then add the onion and garlic and cook until the onion is golden, add the beef mince and cook until well browned, stirring break up any large lumps.

    Stir in the Edmonds Standard Grade Flour and cook for approximately 30 seconds, gradually add the beef stock and beer and bring to the boil. Add the tomato puree and vegemite, balsamic vinegar, mixed herbs, salt and pepper to taste. Lower the heat and simmer gently 10 minutes, then remove from the heat and allow to cool.

    Assembly and Baking: Cut off a quarter of the pastry block and set it aside for the pie lids.
    On a lightly floured work surface, roll out the larger piece of pastry to a square approximately 4mm thick, cut into quarters.

    Line each individual pie tin, ensuring the pastry is firmly lined against the sides, leaving the pastry hanging over the edge of the tins.

    Roll out the smaller piece of pastry to a square approximately 3mm thick, cut the square into quarters, cover with plastic wrap and set aside.

    Fill each pastry lined dish with the mince filling, almost up to the top then add a small handful of grated tasty cheese. Brush the edge of the pastry bases with water and place the pastry lid on top. Seal edges and trim excess pastry off with a sharp knife. Whisk the egg and water together and brush over the pastry top, sprinkle with sesame seeds. Rest for 1 - 2 hours (or longer) before baking. Place directly into a preheated oven set at 220°C and bake for 25 - 30 minutes or until golden brown in colour.

    Allow to cool in the tins for 10 minutes, then remove from the tins and place on a cooling rack. Serve with your favourite tomato sauce and a crisp green salad or bowl of French fries.

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Average Rating
(29 reviews)

This is a great tasty pie, it is my go to recipe for cheese and mince pies. Some reviews have said it is not that classic taste - I cannot remember what that was.
I have made it into a large pie and smaller ones. Works well.

I agree with some of the other comments, some nice flavours, quite rich (personally a bit sickly rich for my liking), definitely not a Kiwi mince n cheese pie - avoid if you’re seeking the classic. The feedback I got from (non-Kiwi) friends at dinner is that the pies were tasty and they enjoyed them; but I was also told it tastes like Italian bolognese! Not the Kiwi mince n cheese I was going for.

Followed this recipe recently, thoroughly enjoyed the pies. Will certainly make these again.

Tastes nothing like a ‘kiwi mince and cheese’ should’ve called it something else


Super pie, no leftovers in our house with this.

Bloody scrumptious
Highly recommend

Kiwi ingredients, but not the classic Kiwi pie taste

Great pie!!

Great recipe. I used bought pastry and found 220° was a bit hot .180° for half an hour seemed to work better.

Love this recipe!

My co-worker is from NZ, and I heard him talk about these pies and decided to give it a go and surprise him with some. OMG love this recipe. Adjusted it a little due to ingredients, but all in all Fantastic Recipe. I also made the Rough Pastry... Now it's my favorite pastry basic!!!

This was unreal...... I live in Switzerland, where there is a distinct lack of pies..... their loss.... my first attempt at making them and it was awesome.... so moist,
And full of flavour...... reminded me a bit of home...

I wouldn't call it a classic nz mince pie, it is rich and flavour is ok. But not quite the classic.


It was a very rich alright tasting pie, i prefer the more classic kiwi pie taste

Great pie

I made these for dinner the other night and they are awesome! Really nice with the rough puff pastry too.

My go to dinner! Use lentils instead of mince for an awesome vege pie.

This pie was very good and tasty. It doesn't taste like a real NZ mince and cheese pie though.

Delicious! Love this recipe so much. Supy easy and so yummy!!


Absolutely delicious pie. I cook for a few elderly people and they all adore this. Thank you, Sean.

Amazing - total crowd pleaser kids and all. Was such a hit they wanted seconds! I would pay good money for this

The best pie I have ever made. Add some veggies in, you can't even taste em

I made this for the first time last night and it was delicious! :) A lot more ingredients than I thought to make a mince and cheese pie, but I will definitely make this again, Thank you !

Superb ! After recently visiting New Zealand and experiencing its iconic pies, especially the mince and cheese, I just HAD to have the recipe. This recipe, both for the pastry and filling, immediately takes me back to sunny, glorious days on Kaikoura, watching seals and eating the most delicious pie EVER. These recipes will help to keep topping up me memory bank until i have saved up the fare to return ! So glad that I found this site. X

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Soooooooooooooooo good

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Wow!!!! that is the best mince and cheese pie i have ever tasted and it was also very easy to make my friends and family love it to. Thumbs up=)=)

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