New Zealand-Style Beef Steak & Cheddar Cheese Pies

Name: New Zealand-Style Beef Steak & Cheddar Cheese Pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: British
Ingredients: 1 tablespoon olive oil; 1 small onion, finely diced; 1 clove garlic, minced; 1 pound lean ground beef; 1/2 teaspoon salt; 3 tablespoons flour; 1 1/2 cups beef stock; 1 teaspoon Worcestershire sauce; 2 (450-gram) packages butter puff pastry, thawed; 3/4 cup aged white cheddar cheese, finely diced; 1 egg

Recipe GLPR87ba90cf03cd78

British

Main Course

45 min

222 cal

Servings: 12

Oven

Stovetop

SNAP eligible

Twelve golden-baked hand pies featuring a savory beef and cheddar filling with a rich, gravy-based sauce enclosed in buttery puff pastry. These New Zealand-inspired pies combine ground beef browned with onions and garlic, bound with a beef stock gravy, and studded with aged white cheddar cheese for a satisfying main course.

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Ingredients

1 tablespoon olive oil

1 small onion, finely diced

1 clove garlic, minced

1 pound lean ground beef

1/2 teaspoon salt

3 tablespoons flour

1 1/2 cups beef stock

1 teaspoon Worcestershire sauce

2 (450-gram) packages butter puff pastry, thawed

3/4 cup aged white cheddar cheese, finely diced

1 egg

Directions

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened and fragrant. Stir in the minced garlic and cook for 30 seconds more.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the beef is browned and cooked through (160F internal temperature), about 5-7 minutes. Drain excess fat if necessary.
Sprinkle the flour over the cooked beef and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Pour the beef stock into the skillet and add the Worcestershire sauce. Stir to combine and simmer for 3-4 minutes until the gravy thickens. Season with salt to taste. Remove from heat and let cool to room temperature.
Once cooled, fold the diced cheddar cheese into the beef filling.
Preheat your oven to 400F (200C). Unroll the thawed puff pastry sheets and cut them into circles using a 4-inch round cutter or the rim of a small bowl. You should get 12 circles total.
Place about 2 tablespoons of the beef and cheese filling onto the bottom half of each pastry circle, leaving a 1/2-inch border. Fold the pastry in half to create a half-moon shape and press the edges firmly to seal. Use a fork to crimp the edges for a decorative finish.
Arrange the sealed pies on baking sheets lined with parchment paper. In a small bowl, beat the egg with 1 tablespoon water to create an egg wash. Brush the top of each pie generously with the egg wash.
Bake for 15-18 minutes until the pies are golden brown. Serve warm and enjoy.

Comments

Grocery List Plus Editorial Staff4.25

This is a solid weeknight dish that delivers on flavor and cost, but the 45-minute claim needs unpacking. Making twelve pies from scratch with proper browning, stock reduction, and pastry assembly will run closer to 75 minutes for most home cooks, especially if you're not using store-bought puff pastry as a shortcut. Every ingredient is available at Harris Teeter, Food Lion, Walmart, or ALDI without a special trip—ground beef, cheddar, puff pastry, and basics are reliable finds. At roughly $1.25 per serving (driven mainly by beef and puff pastry), this feeds a crowd or provides solid leftovers; the pies reheat well in a 350-degree oven and won't dry out. The build is forgiving and doesn't demand constant attention once the filling cools, making it realistic for a busy kitchen.