Cheesy New Zealand Meat Pie

  • 2 lb stewing steak
  • 1 large onion
  • 1 minced clove of garlic
  • 1/4 cup flour
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup tomato puree or paste
  • 2 tsp mixed herbs
  • 1 cup of shredded cheese
  • water
  • 3/4 cup water
  • 1 sheet puff pastry
  • 1 sheet savory short pastry
  • Trim fat from meat. Cut meat into bite-sized pieces.
  • Peel and finely chop the onion.
  • Combine flour, salt and pepper in a bowl.
  • Throw in the meat and onions. Toss around to coat the meat.
  • Line a pie dish or casserole dish with the sheet of short pastry, cutting or shaping it to fit.
  • Throw in the coated meat and onion mix.
  • Mix tomato puree or paste with herbs in a bowl then spread tomato mixture on the top of the meat.
  • Add sufficient water to cover the meat.
  • Lay slices of cheeses on top.
  • Wet the edges of the pastry.
  • Roll the puff pastry sheet out to fit the top of the dish.
  • Place the puff pastry on top and press the edges down onto the edges of the short pastry.
  • Trim off any excess pastry. Pour the measured amount of water over the pastry.
  • Bake at 300 degrees for 3 hours
Remember, slow cooking is the secret.