Here we are in New Zealand for Food of the World. I imaged the food to be, well, more island like. Native cuisine is made more with local vegetables and fish, both of which are not available to me in New York.
So, I had to go with English import items that are a staple of the non-native New Zealanders. They are into serious English junkfood. Fried, meaty, heavy with saturated fats… not my cuppa tea.
I decide to go with Mince and Cheese pie and lighten it up from the way it is made traditionally in New Zealand. It is basically a beef or lamb pot pie filling that includes cheddar cheese. It is wrapped in puffed pastry dough and baked. In New Zealand they cook the meat filling in beef broth and slowly add flour to thicken it. To me wrapping meat with cheese in puffed pastry is filling enough but to make the filling even heavier with flour seems unnecessary.
Needless to say, the result was so good, so gratifying, such a delicious comfort food that I don’t recommend making this very often, because you will have one too many pieces of this pie.
Simple Mince & Cheese Pie
- 3 tablespoons of butter
- 1 minced onion
- 1 minced carrot
- 1 pound of ground beef
- 1 tablespoon fo Worcestershire sauce
- 1 pound of puffed pastry dough thawed if frozen
- 6 ounces of shredded cheddar cheese
- 1 egg yolk