Legendary Dishes | Wellington Pie (lamb pie)

NEW ZEALAND

With the proliferation of pie bakeries throughout New Zealand, Wellington is no longer the primary preserve of the traditional lamb, kidney and onion pie. The pie tradition is widespread and the famous Wellington Pie has rivals.

The meat pie is more likely to contain beef or chicken with combinations that include cheese, ox kidneys, onions and potatoes in various mediums, curry is popular. The menu at Patrishas Original Pie Shop in Island Bay is dominated by ‘steak’ pies contained in a flaky pastry. Real Meat Pies in Waiwhetu offer a range of pies with a short curst shell and a puff pastry lid, including pies with lambs liver, lamb mince and lamb shank.

Short Crust Pastry Pies

Dough

  • 450 g strong white wheat flour
  • 150 ml water, hot
  • 150 g lard
  • 15 g black pepper
  • 10 g salt
  • 1 tsp icing sugar

Bring the lard and water to the boil. Sieve flour and salt into a large bowl, add pepper and sugar.

Pour the hot liquid into a well in the centre of the flour, and using a sturdy wooden spoon quickly form into a soft dough. Divide into 75 g pieces.
Push the dough into the bottom and sides of 8 cm wide, 5 cm deep tins, cutting off the excess dough to use for the lid. Pack tins with choice of filling, about 125 g in each.

Preheat oven to 220°C.

Roll out the remaining dough out, and, using a tin as a guide, cut into rounds. Place rounds over each filled tin, crimping the edges with a fork. Left over pieces of dough should be shaped into decorations for the lid. Glaze, pierce holes in the centre of each lid.

Bake for 20 minutes, reduce oven temperature to 180°C, bake for 10 minutes.

Filling – 1

  • 500 g lamb, minced
  • 400 g potatoes, grated
  • 300 g onion, chopped
  • 4 lamb kidneys, cut into small chunks
  • 130 g tomatoes, skinned, mashed
  • 60 ml stock
  • 45 ml vegetable oil
  • 30 ml wine
  • 1 tbsp parsley, chopped
  • 10 g black pepper
  • 10 g salt
  • Milk, for glazing

Sweat the onions in two tablespoons of oil a large, deep frying pan covered over a low to medium heat for 20 minutes. Add kidneys, brown, add mince, brown, deglaze with wine. Incorporate potatoes along with remaining oil, fry for three minutes. Add tomatoes, stock and seasonings. Cook over a medium heat for 10 minutes to form a thick consistency. Stir in parsley. Cover, turn off heat.

Filling – 2

  • 500 g lamb mince
  • 250 g lamb kidneys, chopped
  • 150 g onions, sliced
  • 150 g hard cheese, grated
  • 45 g tomato paste
  • 30 ml vegetable oil
  • 15 g tamarind concentrate loosened in 60 ml hot water
  • 5 g black pepper
  • Salt, large pinch

Sweat the onions in two tablespoons of oil a large, deep frying pan covered over a low to medium heat for 20 minutes. Add kidneys, brown, add mince, brown, deglaze with tamarind liquid. Add tomato paste and seasonings. Cook over a medium heat for 10 minutes to form a thick consistency. Leave to cool. When the mixture is cold, add the cheese.

Flaky Pastry Pies

These are shallow round pies. The dough is rolled thin, then cut into 20 rounds with an 11 centimetre diameter. The filling is divided into 10 equal portions and placed on 10 rounds, then topped with remaining rounds. A fork is used to seal the edges, then the tops are egg-glazed. Baking time is 30 minutes at 180ºC.

  • 500 g puff pastry
  • 500 g steak, cut into chunks
  • 200 g potatoes, cubed small, cooked and reduced in 300 ml meat stock
  • 150 g hard cheese, grated
  • 30 ml vegetable oil
  • 1 tbsp parsley, chopped
  • 10 g black pepper
  • 1 tsp salt
  • Egg, for glazing

Brown the meat, season and leave to cool. Combine the meat with the potatoes, cheese and parsley.