Who makes the best pie? In my opinion, it’s the Kiwis (but I may be biased). This is a classic New Zealand pie – the steak and cheese pie! Follow along and make it at home.
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Ingredients
– 1.2kg beef brisket, silver skin removed and diced into 2.5cm cubes
– 2 tbsp grapeseed oil
– Two medium size carrots, diced
– Two brown onions, finely diced
– One stick of celery, finely diced
– 500ml beef stock
– 4 dashes Worcestershire sauce
– 50g all-purpose flour
– Salt and pepper to taste
– 3 tsp cornflour
– 200g cheddar cheese
– One sheet of puff pastry
– One sheet of shortcrust pastry
Method
1. Start by seasoning your beef with salt and dusting it with flour.
2. In a large heavy-based pot (you have a lid for) over a high heat, add your grapeseed oil and let it heat up.
3. Once the grapeseed oil is hot, start sealing off your beef in batches so you don’t crowd the pan.
4. Once all the beef is browned, remove from the pan and set it aside.
5. Add your onions to the pan and sauté for 1-2 minutes with a little salt.
6. Next, add your carrots and celery and cook for a few more minutes.
7. Add the beef back to the pot and add the Worcestershire sauce and stock.
8. Stir it, bring it to simmer and then turn down low. Cook for 2 hours or until the beef is tender but still holding together.
9. Once it’s cooked, mix the cornflour with some cold water to make a slurry and while the beef stew is still over the heat stir it through to thicken up the sauce.
10. Pour this out onto a tray to cool before you start assembling your pie.
11. For the pie, start by greasing your pie tin and lay in the shortcrust pastry.
12. Line the pastry with grease-proof paper and pie weights and bake at 180°c for 20 minutes.
13. After the 20 minutes, remove the pie weights and place it back into the oven for another 15 minutes and then let it cool completely.
14. Once cool, add your beef mixture to the pie casing and top it with the grated cheese.
15. Egg wash the outside rim of the cooked pastry and lay on your puff pastry, cramping all the edges.
16. Egg wash the puff pastry and bake at 180°c for 30-35 minutes or until golden brown.
17. Enjoy.
34 Comments
As an Aussie who lived 20 years in NZ I agree. Seafood is better too, lamb haha why I am back in Australia.
Yooo
Noooooo! I loved your video and recipe until you put ketchup on it mate…no worries though I think I can do this one. Thanks for sharing.
It’s not unanimous but England got nearly double the next country. That’s pretty conclusive stuff.
I’m gonna actually make this unlike you guys who are just watching 😂😂😂
The funny thing about these videos is most people just watch it and never make the recipe.
Brown sauce with beef pies you heathen
Kiwi here, I love pies especially with mashed potato, peas and gravy. OMG. Love seafood pies too.
Dude….. your recipes and cookbook is awesome, but your authenticity of character and you and your wife together really make me a fan:)
Why put cheese in a mince pie!
Ruining a pie.
Can you hear how crisp that pastry is? Mmmmmmm!!
Andy please come and set up a restaurant in Los Angeles
When I lived in London i'd go to the Blackfriars first of every month and get a pint of that month's bitters and a Steak and Stilton pie….best working lunch ever
Made me smile.
always blow on the pie
as a scotsman that's lived in all 4 countries, I concur… Kiwis do it best, closely followed by some thai fish curry pies I had up in FNQ
Sotch pie is the best.
Typical bloody kiwi walking around home with bare feet 😅 and mate in that Irvine's school tuck shop pie was probably blimmin old horse or pulling mule or bloody Bessy the milking cow that stopped putting out and Merv the farmer couldn't bring himself to send her down the glue factory so down the works she went to feed some kids 🤔😅😢
If you chill the base for about 45 minutes before blind baking it will shrink less.
as a brit puff pastry is a flogging offence if used in a pie . in the north of England also known as a Wigan kebab
why didnt u accidently drop a piece of beef for old fido….peace out
Myoglobin
I'm a Brit who has travelled around Aus and now live in NZ, and I agree, pies are life. UK pies are great on a cold day, but you can't beat a decent kiwi pie for a lunch. In fact, I'm grabbing a steak and cheese pie from my local bakery in about 20 mins for my lunch.
South Africa makes the best pies, Americans don’t even eat meat pies!!!
Coming back after newly finding Andy’s videos is great. He is so nervous on camera here but his skill as chef and conference in what he’s doing is amazing. He’s really gotten more confident in front of the camera!
Can you add F temps when you cook please
Try a good matured Stilton for added flavour. Lovelly.
Man you know what, you're brilliant. New favourite cook – looks amazing, well explained… Diet out the window, I'ma making this today. Going to sneak a bit of blue cheese in when noones looking 👀
Being from New Zealand and you having the best Lamb, I'd love to see you tackle a lamb pie recipe ❤
Ketchup???? Nooooo
Ketchup? No HP sauce??
Taking off the silverskin – that is a sharp knife. Amazing knife skills overall. Putting this pie on the to-do list this week.
NZ Pies are G.O.A.Ted
He cuts pie like my blind wife. Off center, but man sized portions. Looks tasty though…
A nice brown mushroom gravy or red wine reduction sauce would send this over the top.
Isn’t that a “Wigan Kebab” the 2 slices of bread and a pie in the middle? Very popular in Pie Eater land.