Simple Mince & Cheese Pie : Food of the World

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

by Diane Balch Prep Time: 20 minutes Cook Time: 30 minutes Keywords: bake entree beef puffed pastry cheese 6078319
Ingredients (6 to 8 servings)

• 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

Instructions:
1) Pre-heat the oven to 400 degrees.
2) In a large skillet on medium-high heat melt the butter, and saute the onion and carrot. Salt and pepper them.
3) Add the beef and cover it with Worcestershire sauce and pepper. Stir and cook until it is no longer pink.
4) Add the tomato paste mix in well with the beef and vegetables. Cook until the paste begins to brown. Remove the skillet from the burner.
5) Roll out the pastry dough and cut half of it to fit into the bottom of a large pie or quiche dish. Poke holes in the dough with a fork.
6) Pour in the meat mixture and top it with cheese.
7) Top the meat with the other half of the pastry dough that has been rolled out to fit the top of the pie dish. Press the edges down and make a criss-cross pattern on the top of the dough with a fork.
8) Brush the egg yolk onto the top piece of dough and bake for 30 minutes or until the dough is golden brown.
9) Cool for at least 15 minutes before serving. Great with a side green salad.
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Join us next month June 14th when we cook a recipe from Egypt.
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