What makes NZ Pies the best in the world? Featuring WhanauKai 🇳🇿🥧

An absolute fave from Aotearoa New Zealand… the steak and cheese pie by WhānauKai

RECIPE:

Te Mīti Kau (The Beef)
1 kg mīti kau (beef, chuck steak)
1 aniana mā (white onion)
4–6 wāhi kāriki (garlic cloves)
2 tsp tāima raki (dried thyme)
2 tsp rau aniana (onion flakes)
2 tsp paura kāriki (garlic powder)
1 tsp paprika
4 tbsp winika balsamic (balsamic vinegar)
1 tbsp tomato paste
4 tbsp ranu Worcester (Worcester sauce)
2 tbsp huka (sugar)
450 ml wai kua kōhuatia (boiled water) + wairenga mīti kau (beef stock)
4 tbsp puehu kānga (cornflour) + 1/4 C wai (water)

Method:
-Sear mīti (beef) and set aside.
-Sauté aniana (onion) and kāriki (garlic) with all flavours for 5 mins
-Add mīti (beef) + wairenga (stock), then slow cook 2 hrs (150 Celsius on bake) OR pressure cook 35 mins OR slow cooker 6-8 hours
-Reduce sauce 15 mins, thicken with puehu kānga (cornflour) + wai (water), then set aside.

Te Pōhā Aparau (The Puff Pastry) OR store-bought puff pastry
200 g pata (butter)
2 1/2 C puehu parāoa kounga (high grade flour) + 1/2 tsp tote (salt)
1/2 C wai mātao (chilled water)

-Grate pata (butter) and freeze.
-Make dough with puehu parāoa (flour), tote (salt), wai mātao (water).
-Laminate pastry (fold & roll), repeat 4 times. Chill 30 mins.

Assemble
-Line dish/ramekins/Texas muffin tins with pōhā (pastry).
-Fill with mīti (beef) + optional 250 g tīhi kua waruwarutia (grated cheese).
-Top with pōhā (pastry).
-Bake at 185°C for 45 mins or until golden

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