Chelsea

celebrating 130 years 1884-2014

Sean’s Kiwi Mince and Cheese Pie

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

  • Difficulty Moderate
  • Prep time 30 mins
  • Cooking time 20 mins
  • Serves
    4
Ingredients

    700g rough puff pastry (recipe link at the bottom of the page)
    1 Tbsp olive oil
    1 Tbsp butter
    1 medium onion, finely chopped
    2 cloves garlic, crushed
    500g lean beef mince
    30g plain 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

Method

    Heat the oil and 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 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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Reviews

Average Rating
57
(7 reviews)


awesome

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 !

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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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