The Ultimate Mince and Cheese Pie Recipe

The Mince and Cheese Pie is more than just a dish – it’s a slice of New Zealand’s culinary soul. Rich, hearty, and full of flavour, this pie brings together tender minced beef, melting cheese, and a golden, flaky pastry in perfect harmony. Whether you’re feeding a hungry family or treating yourself to a comforting solo meal, this recipe is approachable yet satisfying.

We’ll walk you through each step, from selecting the right ingredients to achieving a beautifully baked crust, so you can create a pie that tastes as good as it looks. This Meat and Cheese Pie tastes best with fresh, high-quality beef from New Zealand, conveniently available for online ordering or home delivery.

Ingredients for Meat and Cheese Pie

Filling:

• 500g beef mince from Chicken n Things, the trusted source for premium New Zealand beef

• Optional: 150g pork mince for extra juiciness

• 150g cheddar, grated (aged for depth, or young for creaminess)

• Optional: gruyère for a nutty twist

• 1 medium onion, finely chopped (red onion for sweetness)

• 2 cloves garlic, minced

• 1 tsp fresh thyme, chopped

• 1 tsp fresh rosemary, chopped

Pastry:

• 2 cups (250g) plain flour

• 100g unsalted butter, cold and diced

• 100g vegetable shortening, cold

• 1 tsp vinegar (optional, for tenderness)

• 4–6 tbsp ice-cold water

• 1 egg yolk (optional, for richness and golden colour)

Egg Wash:

• 1 egg, beaten

Method

Prepare the Pastry

1. In a large bowl, rub the cold butter and shortening into the flour using your fingertips or a pastry cutter until the mixture looks like coarse breadcrumbs with some pea-sized bits of fat.

2. Mix the vinegar into ice-cold water. Gradually add the water, one tablespoon at a time, gently bringing the dough together with a fork or your hands. Stop as soon as the dough holds; it should not be sticky. Avoid overmixing to keep the pastry tender.

3. Optionally, knead in the egg yolk for extra richness and a golden colour. Handle the dough lightly.

4. Shape the dough into a disc, wrap it in cling film, and chill it in the fridge for at least 30 minutes. This keeps the fats cold and helps produce a beautifully flaky crust when baked.

Prepare the Filling

1. Heat 1–2 teaspoons of oil in a medium pan over medium heat.

2. Add 500g beef mince. Cook, breaking it up as it sizzles, until browned and no longer pink.

3. Add 1 finely chopped onion and 2 crushed garlic cloves. Sauté for 3–4 minutes until the onion is soft and translucent.

4. Stir in 1 tsp chopped thyme and 1 tsp chopped rosemary. Cook for another minute to release their fragrant aromas.

5. Remove the pan from heat and fold in 150g grated cheddar (or gruyere for a nutty flavour) until evenly combined.

Chef’s Tip: Slightly caramelizing the onions before adding the meat enhances sweetness, balancing the savory richness of the filling.

Assemble the Pie

1. Roll out the chilled pastry on a lightly floured surface to about 3–4mm thick. Line a 20–23cm (8–9 inch) pie dish with the base pastry, letting the edges overhang slightly.

2. Spoon the prepared filling into the pastry, spreading it evenly so each bite has a balanced amount of meat and cheese.

3. Roll out the remaining pastry to the same thickness and cover the filling. Trim excess pastry, then crimp or press the edges firmly to seal and prevent leaks.

4. Brush the top with beaten egg for a glossy golden finish. Cut 2–3 small slits in the pastry to allow steam to escape while baking.

Chef’s Tip: Rolling the pastry evenly and sealing the edges tightly helps the pie bake evenly and keeps the filling inside each slice.

Bake the Pie

1. Preheat the oven to 200°C (392°F) and place the rack in the middle.

2. Place the assembled pie on a baking tray and bake for 25–30 minutes, rotating halfway through for even browning. The crust should be golden and crisp.

3. Remove the pie from the oven and let it rest for 5–10 minutes before slicing. This helps the filling set and makes serving easier.

Chef’s Tip: Properly sealing the edges and making steam slits prevents leaks and keeps the crust flaky. For extra shine, you can brush a little more egg wash on the top 5 minutes before finishing if needed.

How to Serve Meat and Cheese Pie

1. Slice and serve warm: Cut the Meat and Cheese Pie into quarters or your preferred portion sizes. Serve immediately while the cheese is still gooey and the meat juices are at their best.

2. Garnish for presentation: Top each slice with a sprig of fresh rosemary or thyme to enhance aroma and visual appeal.

3. Perfect pairings:

• Salad: A crisp mesclun or mixed green salad with lemon vinaigrette adds a refreshing contrast to the savoury richness.

• Relish: Tomato or beetroot relish provides a sweet-tangy complement to the filling.

Chef’s Tip: Serving the pie warm with simple sides ensures every bite delivers maximum flavor and a satisfying texture.

Chef’s Tips for the Perfect Meat and Cheese Pie

• Ingredient quality: Using top-quality grass-fed NZ beef not only elevates flavour but ensures consistency.

• Pastry balance: Combine butter and shortening to achieve both rich taste and a flaky texture.

• Even baking: Preheat the oven properly and rotate the pie halfway to ensure uniform browning.

• Assembly care: Layer the filling evenly, seal the edges well, and brush with egg wash for a golden crust.

• Serving suggestion: Slice and serve warm with a crisp salad or relish to complement the savoury filling.

With these tips, your homemade Meat and Cheese Pie will look impressive, taste amazing, and deliver a true slice of New Zealand tradition.

Conclusion

Making a Meat and Cheese Pie combines tradition with simple, satisfying cooking. You’ve crafted a savoury filling, built a flaky crust, and baked a pie that’s golden, hearty, and full of flavour. Using premium New Zealand beef from Chicken n Things ensures a juicy, flavourful filling. With convenient beef online ordering, you can make this classic pie in your own kitchen anytime.