SERVES 6–8 Mince & Cheese Pie

The sTeAK and cheese, and the mince and cheese categories year-on-year receive the highest number of entries in the pie Awards competition, an indicator that Kiwis really like the blend of beef and cheese. This recipe uses the mince and cheese formula in a family-sized pie.

Puff Pastry Egg Yolk or 500 Short 1 g Crust

Cold Vegetable Water Oil 1 Tbs 1 Tbs

Onion finely chopped 1 medium,

Garlic chopped 3 cloves,

Ground Beef 1 lb

All Purpose Flour 1 1/2 Tbs

Beef Stock 1 cup, warmed

Dry Sherry 2 Tbs

Soy Sauce 1 Tbs

Tomato Paste 2 Tbs

Worcestershire Sauce 1 Tbs

Ground Allspice ¼ tsp

Strong Cheddar Cheese 125 g, cubed

Salt and Freshly Ground Black Pepper to taste

1 PREHEAT the oven to 400°F.

2 MIX the egg yolk with the water and set aside.

3 HEAT the oil in a skillet and sauté the onion over medium heat until soft and translucent. Add the garlic and sauté for half a minute, until fragrant. Add the ground beef and sauté until just starting to brown, about 3 minutes.

4 SPRINKLE the flour over the meat then stir in the beef stock, sherry, soy sauce, tomato paste,

5 WORCESTERSHIRE sauce and allspice. Cook for a few minutes until the gravy has thickened. Remove from the heat. Season with salt and pepper. Allow to cool completely before you fill the pie.

6 ROLL out out two thirds of the pastry and line a pie plate, trimming away excess pastry from the rim.

7 FILL the pie with the meat mixture and distribute the cheese over the top.

8 ROLL out the remaining pastry and cover the pie, moistening the lower rim with water and crimping the edges to seal. Brush the pastry lid generously with the reserved egg wash and cut several vents with a knife so steam can escape.

9 RE- ROLL pastry scraps and use to decorate the pie as you like.

10 BAKE for 45 minutes, until the pastry is deeply browned.